1 bunch spinach leaves 0r 300 – 400 gms
250 gms (12 – 15) baby potatoes or 4 medium size potatoes
1 medium white onion finely chopped
4 – 5 medium garlic cloves finely chopped
1/2 inch ginger finely chopped
1 tomato Chopped
1 green chilli
2 tsp coriander powder
1/2 – 1 tsp red chilli powder or as per taste
1/4 tsp turmeric powder
salt to taste
1/2 tsp garam masala / all spices (powdered whole spice mix)
1/4 tsp kasuri methi (dried fenugreek) (roasted and powdered) optional
1/2 cup coconut milk/ coconut cream (optional)
Wash & clean spinach greens.
Blanch the spinach leaves and cool it with ice cold water to retain color.
Transfer to a blender and puree it to a smooth paste.
Peel, cube and microwave potatoes
Pan fry potatoes and set aside
Method I – Spinach gravy
Make a puree of tomato, ginger, garlic, green chilli to fine paste.
Add 3 tbsp oil in a pan and heat on medium flame.
Put one bay leaf.
Add chopped onion, garlic (2 cloves) to the pan and saute till translucent.
In a blender add tomatoes with ginger, 2 cloves garlic, and green chilli (optional), and blend it to a smooth paste.
Add pureed tomato to the pan. And saute till it's cooked nicely.
Then add all the above mentioned ground spices (coriander powder, chilli powder or cayenne pepper, turmeric powder, cumin powder)
Saute till the paste is cooked well.
Add cooked potatoes and simmer for 2 minutes.
Then add spinach puree and give it a nice stir.
Season with salt and 1/4 cup water or coconut milk.
Simmer for 3- 4 minutes.
Next add fried potatoes to the gravy.
In the end add garam masala, dry roasted and powdered kasuri methi and give a nice stir.
Turn off heat and add a dash of lemon juice.
Optional – Add some coconut milk for richer, creamier gravy.
Wash and clean the leaves. Air dry for sometime.
Chop the leaves finely.
Heat oil in a pan.
Add a pinch of cumin seeds, and let it splutter.
Then add chopped onion, garlic and saute till translucent.
Next add diced potatoes and cover the pan with a lid.
Cook till potatoes are cooked upto 80%.
Add all ground spices and give it a nice stir.
Now add chopped spinach and stir them gently making sure all leaves started to wilt.
Keep stirring occasionally.
Season with salt.
Cook for 3 – 4 minutes on medium to high heat so that the water released by spinach will evaporate and the dish won't be soggy.
After 5 minutes, remove from heat and sprinkle some garam masala and a dash of lemon juice.