To start with, wash the palak thoroughly. Rinse it for 2 to 3 times to remove the dust particles and sand. Now, finely chop the palak. Now, place a non-stick pan on the stove and turn on the flame. When the pan turns hot, add 5 tablespoons of ground nut oil. Palak fry tastes good when made with groundnut oil. If it is not available, we can use refined oil. When the oil turns hot, add 1/4 teaspoon mustard seeds. When the mustard seeds start spluttering, add 1/4 teaspoon cumin seeds. Add 2 tablespoons of groundnuts. Now, add 1 tablespoon Bengal gram and 1 tablespoon urad dal. Fry them on medium flame so that the tampering won’t get burnt. Now, add the curry leaves and close the pan with a lid. After the spluttering stops, mix them well. Cut each red chilli into two pieces and add them into the tampering. As the red chillies get fried quickly, we are adding them in the last. Fry till the tampering ingredients turn light golden in colour. Add green chillies, onions and mix them well. Now, add the peeled garlic cloves. Palak fry tastes better when added more number of garlic cloves. Give it a good mix and let them fry by covering the pan with a lid. After a couple of minutes, we can observe that the onions are fried. Add 1/4 teaspoon turmeric powder and mix well. Now, add the cleaned and chopped Palak. Cover the pan with a lid and let them get cooked. After a couple of minutes, open the lid and give a good mix to the palak fry. Mix well and cover the pan again. After 3 minutes, we can see that Palak quantity is reducing and is also releasing some water. Keep mixing the spinach fry so that the leaves get fried evenly. Add salt to taste. Remember that the sodium content in palak will be high. So, add less amount of salt. Be careful while adding the salt. Mix the salt well. Now, cover the pan again and adjust the flame to low. After two minutes, open the lid and mix the spinach fry. Adding the salt makes the spinach to leave some water and the leaves will get fried. Fry till the water is evaporated. Cover the lid and adjust the flame to medium. Most of the water is evaporated. Keep mixing till the entire moisture in the fry is evaporated. When touched, the spinach should be very soft. Cook till the water is evaporated and the leaves turn soft. Spinach gets fried easily. They taste good when they are fresh. The water is evaporated. The curry is also ready. Now, switch off the flame and transfer the spinach fry into the serving plate. Tasty and healthy Spinach fry tastes good when served with rice or roti. Spinach is a calcium high ingredient and is healthy for pregnant ladies and patients. Eating spinach at least once in a week is good for the health.