Ingredients:
Potato(cubed)-1 medium size
Spinach/Palak-1 bunch
Onion (finely chopped)-1 large
Ginger-garlic paste- 1 tbsp
Chilly powder
Coriander powder
Turmeric powder-
Cumin powder
Yoghurt
Kasuri methi/Dried fenugreek leaves-2 tbsp
Coriander leaves(chopped)-2 tbsp
Oil-2 tbsp
Salt
Wash the Spinach and remove the stalks.
Boil water in a pan and after removing from heat soak the spinach leaves in it.
After 5-10 mins remove the leaves and drain the water.Reserve this water.Keep these aside.
Heat oil in a pan,saute the onions until light brown and the add the ginger-garlic paste.
Fry for a minute or two.Remove from heat.
Transfer the drained spinach into the blender jar.Also add in the sauteed onion along with some water reserved earlier.Grind into a fine paste.
Add this back to the same pan and place onto the stove.
Now one by one add the spices.Fry for 2-3 mins and add the yoghurt.
Now add the potatoes along with salt,add water ( reserved earlier) if required,cover and cook on medium flame until the potatoes are soft.This may take upto 15-20 mins.
Once potatoes are cooked ,throw in the kasuri methi and simmer for few minutes, finally add the coriander leaves ,stir well and remove from heat.
Notes:
You can also cook the potatoes in salted water first then add to the gravy.
It takes more time for the potatoes to get cooked in the gravy.
