Wash and cut palak leaves into medium thick strips.
In a kadai, add 3-4 cup water and bring it to boil. Add salt and palak leaves, boil it for 2-3 minutes.
Take out leaves on wire rack and add old water on it to stop its cooking process. Keep it aside.
In a kadai, add 4 tbsp oil, 1 tsp cumin seeds and pinch of hing. Saute it.
Add 15-17 chopped garlic cloves and saute till it slightly golden brown.
Add ½ cup chopped onion and saute it.
Then add 1 tbsp green chilli paste and 1 tsp ginger paste. Saute it.
Now lower the flame, add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala. add little water and saute masala into oil.
Now add ½ cup tomato puree and salt to taste. Saute it. cover and cook gravy till oil separate from its sides.
Meanwhile in a mixture jar, add 2 tbsp roasted peanutes, 2 tbsp sesame seeds and 1 tbsp gram flour (besan). Add ¼ cup water and grind it into smooth paste.
Now add grinded paste and mix well. Saute paste till it become release sides of pan.
then add palak leaves and mix well.
Now add 1 cup hot water and mix well.
cook sabzi for 5-7 minutes till oil release from sides and gravy thicken.
Now in a tadka pan, add 1 tbsp ghee, 1 tsp chopped garlic, 1 tsp sesame seeds and ½ tsp Kashmiri red chilli powder. Add tadka into sabzi and mix well.
Garnish with butter and Mix well.
Palak bhaji nu shaak is ready to serve with bajra roti or rice.
