Wash and cut 500 grams of palak leaves finely. Keep them aside.
Boil 4–5 cups of water in a kadai. Add some salt to it. When the water starts boiling, add the chopped palak leaves, mix well, and boil for 3 minutes on high flame.
Remove the palak leaves from the hot water and transfer them to a bowl. Add 4 tablespoons of besan to it and mash the palak leaves with a masher (refer to the video). The palak-besan mixture is ready; keep it aside.
In a kadai, heat 2 tablespoons of oil, add 1 cup of green peas, and sauté on medium flame until the peas become soft. Transfer them to a bowl.
In the same kadai, heat some oil. Add 1 tablespoon of cumin seeds and ¾ cup of finely chopped onion. Sauté until the onion becomes transparent.
Add 2 tablespoons of chopped garlic, 1 tablespoon of grated ginger, and 2 slit green chilies. Sauté well.
In a bowl, mix ½ teaspoon of turmeric powder, 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, and 1 teaspoon of garam masala with some water to make a masala paste.
Add the masala paste to the kadai and sauté until the oil releases from the sides.
Add ¾ cup of grated tomatoes and salt. Sauté until the oil releases from the sides of the gravy.
Add the sautéed green peas to the gravy and mix well.
Add 1 cup of hot water and mix well. When the gravy starts boiling, add the palak-besan mixture and mix thoroughly.
Cover and cook the sabzi on low flame for 5–7 minutes.
Add 1 tablespoon of jaggery and 1 tablespoon of lemon juice. Mix well.
In a tadka pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and 1 teaspoon of chopped garlic. Sauté, then add 2 dry red chilies and 1 teaspoon of sesame seeds. Mix well. Add ½ teaspoon of Kashmiri red chili powder and mix again.
Pour the tadka over the sabzi and mix well.
Garnish with coriander leaves and mix. Palak nu Lotiyu is ready. Serve hot with roti or rice.
