Potato(cubed)-1 medium size
Onion (finely chopped)-1 large
Ginger-garlic paste- 1 tbsp
Kasuri methi/Dried fenugreek leaves-2 tbsp
Coriander leaves(chopped)-2 tbsp
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.
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.