Last Updated on October 23, 2021
Cooking Time : 35 to 40 mins
Serves : 6
Oil - 2 tblspn
Spinach / Palak - 4 cups chopped finely
Cumin Seeds / Jeerakam - 1 tsp
Onion - 1 medium size chopped finely
Ginger Garlic Paste - 1 tblspn
Tomatoes - 2 medium size pureed
Green Chillies - 3 slit
Chilli Powder - 2 tsp
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 2 tsp
Potatoes - 1 large peeled and cubed
Water as needed
Milk or Cream- ½ cup
Kasuri Methi Leaves - 1 tblspn
Take spinach in a bowl, add in half cup of water and boil it for 5 to 7 mins. Now it is cooked, take the leaves along in a blender and puree till smooth. Set aside.
Heat oil in a kadai. Add in cumin seeds and let them sizzle.
Add in onions, green chillies, salt, turmeric and saute till golden.
Add in tomatoes and cook till oil separates.
Add in all spice powder and mix well.
Add in potatoes and toss well. Pour in little water and cook on low heat till the potatoes are done.
Now add in spinach puree and mix well. Simmer for 5 to 8 mins.
Add in milk and kasuri methi leaves and mix well. Simmer for few mins.
Serve with roti.
|Take palak / spinach in a pan|
|add in water|
|cook uncovered for few mins till it is cooked|
|take it in a blender|
|puree it till smooth|
|now take your other ingredients|
|Crackle cumin in oil|
|add in onions and green chillies|
|add in salt and turmeric powder|
|cook till golden|
|add in tomato puree|
|mix that around|
|cook till oil separates|
|Add in chilli powder, cumin powder and garam masala powder|
|add in potatoes|
|fry them for few more mins|
|add in little water|
|cover and cook till potatoes is tender|
|now the potatoes are done|
|add in spinach puree|
|pour in the spinach cooking liquid|
|cook this for few more mins|
|add in milk|
|add in kasuri methi leaves|
|mix well and simmer for few more mins|