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I think I am hooked on spinach. The only thing I don’t like with spinach is spinach soup. After so many years, now I have realised that whatever I do, I am always going to hate spinach soup. Oh god, I hate it so much. So I turned it into a curry. Necessity is mother of invention. Lol!  Ofcourse , there is nothing fancy about this dish. There are popular dishes like aloo-palak(potato and spinach curry) and palak paneer(Cottage cheese and spinach curry). But this is my version which is easier and simpler. I like simple things. Here you go with the recipe.

Potato and peas in spicy spinach gravy

Serves 4 persons

Ingredients

3 cups spinach(palak) (washed)

2 small potatoes(Par boiled)

1/2 cup green peas(boiled)

1 small onion(cut in big pieces)

2 big tomatoes (de-seed and cut in big pieces)

8-9 garlic cloves, 2 chopped garlic cloves

1 inch ginger piece

3 green chillies

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp coriander powder

1/2 tsp red chilly powder

1 tsp chaat masala

1/2 tsp asafoetida

salt

1 tsp clarified butter(ghee)+ 1 tbsp oil

Potato and peas in spicy spinach gravy

Procedure

  • Blanching: Heat 4 cups of water with 1tsp salt and bring it to boil. Now, put spinach leaves in the boiling water. Wait for 1 minute. Remove the spinach and put in cold water. And use spinach as required.

Potato and peas in spicy spinach gravy

  • Grind the blanched spinach with garlic , ginger , green chillies and little salt to form puree.
  • Heat ghee and oil in pan. Add cumin seeds, fennel seeds, asafoetida, onions and chopped garlic. Mix it and cook till onions are soft. Add red chilly powder and coriander powder.Now, put spinach mixture and tomato pieces. Cook for a minute. Taste it for salt and then add salt if required.

Potato and peas in spicy spinach gravy

Potato and peas in spicy spinach gravy

  • Add cup of milk. Mix it. Add potatoes and chaat masala. Mix well. Put off the heat. (Make sure that you do not cook for more time after adding milk).

Potato and peas in spicy spinach gravy

Garnish with onions and serve with rotis or parathas or jeera rice or steamed rice.

Tip: For retaining green colour as well as vitamins and minerals of spinach while cooking,

  • Firstly do not overcook it.
  • Add salt while grinding it.
  • Use blanching technique. Once blanched, you will not need to cook it more.
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