Ingredients
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300 g spinach, fresh or frozen
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2 garlic cloves, roughly chopped
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1 inch fresh ginger, roughly chopped
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200 g waxy potatoes, peeled and cubed
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1 teaspoon turmeric
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4 tablespoons ghee or 4 tablespoons butter
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1 teaspoon cumin seed
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1 teaspoon garam masala
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1 tablespoon fresh cream
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salt
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2 onions, chopped
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1 -2 green chili, chopped with seeds
Instructions
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired.