Wash and cut the spinach (palak) leaves into medium-thick strips.
Take out 1 cup of chopped spinach leaves and add them to a mixing bowl.
Also, add 1 tsp of green chili paste, 1 tsp of ginger-garlic paste, ½ tsp of turmeric powder, salt, and 1 cup of chickpea flour (besan).
Then, add 1 cup of water and mix to form a thick, flowing batter.
Pour the batter into a greased plate and steam for 8 minutes on high flame.
Once the besan palak vadi is properly steamed, let it cool down, and then cut it into square pieces. Keep it aside.
In a kadai (wok), heat 4 tbsp of oil, add 1 tsp of cumin seeds, and sauté them.
Add ½ cup of chopped onions and sauté until translucent.
Then, add 1 tbsp of green chili paste and 1 tbsp of ginger-garlic paste. Sauté it well.
Lower the flame, add 1 tbsp of besan, and continue to sauté.
Add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of cumin powder, 1 tsp of garam masala, 1 tsp of amchur powder, and some hot water. Sauté the masala until the oil separates from the sides.
Add ¾ cup of chopped tomatoes and salt. Cover and cook until the tomatoes become soft and pulpy.
Then, add the chopped spinach leaves and sauté for 4-5 minutes until the spinach becomes soft and the oil releases from the sides.
Pour in 1 cup of hot water and bring it to a boil.
Add the square pieces of vadi and mix gently. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
In a separate small pan, add ghee, chopped garlic, and dry red chili. Sauté and then pour this tadka (tempering) into the sabzi. Mix well.
Serve the palak besan sabzi with roti or paratha.
