Palak & Potato Curry
Ingredients
- Cumin seeds 1 tsp
- Onions 1 big (finely chopped)
- Green chillies 2 (chopped)
- Garlic pods 6 (finely chopped)
- Potatoes 2 medium size (each cut into cubes)
- Tomatoes 2 (medium) chopped
- Chillie powder 1 tsp
- Turmeric powder ยฝ tsp
- Dhania (coriander) powder 1 Tbsp
- Salt ยฝ tsp
- Palak (spinach) 2-3 cups (washed and chopped)
- Coriander leaves 2 Tbsp (finely chopped)
- Garam masala 2 tsp
- Oil 2 Tbsp
- Mango pickle 1 tsp of oil and gravy
Instructions
- Add oil in a kadai and heat it up. To this add the cumin seeds. Once it crackles, add the onions, garlic and green chillies. Saute it until the onions turn pink.
- Now add the chopped potatoes and mix well. Cover the kadai with lid and allow the potatoes to cook for 3-4 minutes. Uncover the lid and stir from time to time. Once the potatoes are semi cooked, remove the lid and move to the next step.
- Add the chopped tomatoes and salt. Cover the kadai and let the tomatoes fry in the kadai for a minute. Take off the lid and check whether the tomatoes are fried and pulpy.
- Add the chili, turmeric and dhania powders and stir the mixture well. Add ยฝ cup of oil and mix again.
- Now add the chopped palak (spinach) and put the lid on the kadai.
- Allow the spinach to cook for 2 minutes. Then uncover the kadai and mix the curry.
- Let it cook until the curry thickens a bit.
- Finally stir in the mango pickle oil and gravy.
- Sprinkle the chopped coriander and garam masala on the curry and stir well.
Notes
Serve with rice or rotis.
