Serving for - 2-3 Ingredients Palak / Spinach - 1 bunch (Wash the spinach leaves and chop them roughly) 1 big potato - (Co...
Serving for - 2-3
Palak / Spinach - 1 bunch (Wash the spinach leaves and chop them roughly)
1 big potato - (Cook and peel; cut into medium sized pieces)
Small onion - 1 (cut into cubes)
small Tomato - 1 (cut into cubes)
Big cloves of garlic - 3 (minced)
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Ghee - 1 tbsp
Caraway seeds - 1/2 tsp
Salt to taste
- Heat oil in a pan. Add chopped onion and saute till onion becomes translucent. Add tomato cubes and saute for 5 minutes till tomato gets mashed up with onion. Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala and salt to taste. Saute till oil starts to separate from spices.
- Add spinach and mix well. Cook for 3-4 minutes. Switch off the heat and let the mixture cool down. Add in to blender and make smooth puree by adding 1/2 cup of water.
- Heat ghee in a pan. Add caraway seeds, pich of asafoetida and minced garlic. Saute for few seconds. Add pureed spinach and mix well. Add cooked potato cubes and cook for 6-8 minutes. Serve hot with chapati or plain rice.