potatoes - 3 peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
spinach - 2 bunches blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
cumin seeds - 1/2 tsp
onions - 2 finely chopped
green chillis 4
ginger garlic paste - 1 tsp
red chilli pwd - 1 tsp
coriander pwd - 1 tsp
water - 1 1/2 cups (use the water in which spinach was blanched)
salt - to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
oil - 3 Tsp.
Preparation Method :
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.
Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes.
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