|1 bunch||Spinach leaves(palak)|
|1 can||Vienna sausage(chicken or beef)|
|5 clove||Garlic (chopped)|
|1 inch||Ginger (chopped)|
|2 nos||Green chilles|
|1 cup||Water (approx)|
|1 tsp||Amchoor powder (optioanal) can substitute with one tomato, tamarind paste or sour cream|
|1 tsp||Mustard seeds (for tempering)|
|¼ tsp||Cumin seeds (for tempering)|
|2 no||Dry red chili (for tempering)|
|¼ cup||Oinion(finely chopped for tempering)|
|Oil for tempering|
Heat water in pan and add garlic and ginger to it. Allow it to boil for few minutes. then add chopped spinach and green chillies into it . Let it cook for few more minutes till the spinach is fully cooked.
After the spinach mixture is fully cooked allow it to cool for some time. In the mean time cut the canned sausage into small chunks like the way we do for panneer/tofu.
Grind the spinach mixture to a fine paste. Dont add any water to it. If you add water the final product will turn very watery.
Heat a non stick pan mediun high. Add 2 tbsp oil, when its hot add mustard seeds, cumin seeds, onion one by one. When the onion turns translucent add curry leaves and dry red chillies to it. Now add the sausage chunks and saute for few seconds. Add the spinach mixture to it. Finally add tamarind paste / amchoor(mango) powder and salt depending on our taste.