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Recipe Name:
Spinach & Potato Curry
Ingredients:
2 cups spinach (blanched and pureed)
4 big potatoes (boiled/microwaved, peeled and cubed)
1 cup tomato puree
2 tablespoons onion paste
1 tablespoon garlic paste
1 tablespoon ginger paste
3 chopped green chilies (optional)
salt to taste
1 teaspoon black pepper
1 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons oil
Directions:
Heat oil in a heavy-bottomed pan
Add fennel seeds
Let them crackle
Add onion, green chillies, garlic, ginger paste and saut? till it turns pinkish brown
Add salt, turmeric and black pepper powder
Saut? for 3-4 seconds and add tomato puree
Wait till gravy is well cooked and raw smell is gone
Add cubed potatoes and stir well for 4 minutes
Add pureed spinach now and lower the heat
Let it cook for 15 minutes on heat or microwave for 10 minutes
Add a dash of fresh cream while serving
Serve with Indian breads (and/or basmati rice)
Serve hot
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Potato Pockets
Potato Souffle
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