Baby Potatoes – 4 to 5
Palak / Spinach – 1 bunch
Green chillies – 1 ( slit length-wise )
Onion – 2 ( finely chopped )
Cumin seeds / Jeera – ½ tsp
Ginger – garlic paste – ½ tsp
Red chilly powder – ½ tsp or according to taste
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Kasuri Methi ( Dry fenugreek leaves ) – ½ tsp ( crushed )
Milk-cream – 2 tsp
Oil – 1 tbsp
Salt – To taste
Wash the baby potatoes. Prick the baby potatoes with a fork and pressure cook by adding little salt and water as required. ( pressure cook for 4 to 5 whistles ). Then allow the cooked baby potatoes to cool for some-time. After the potatoes gets cooled peel the outer skin of the potatoes. In a pan , heat a tsp of oil. Add the cooked and peeled baby potatoes. Shallow-fry till golden browned on all sides. Transfer the baby potatoes on a cooking paper tissue and keep aside.
Wash the palak thoroughly. In a deep-bottomed vessel, add a cup of water, the washed palak and slit green chilly. Cook for 2 to 3 minutes. Drain the water ( Do not throw the water used for cooking ). In a mixer, add the cooked palak and green chilly. Grind into a smooth paste. Keep aside.
Heat oil in a kadai and add cumin seeds. When cumin seeds begin to crackle, add finely chopped onion, turmeric powder and fry till onion turns golden browned. Add ginger-garlic paste and fry for 2 minutes. Add coriander powder, red chilly powder and mix evenly. Add the palak-green chilly paste and cook for about 5 minutes. Add the cooked and shallow fried baby potatoes and cook again for 7 to 8 minutes. Now, add the water used for cooking palak, salt to taste and cook again for 5 to 6 minutes. Finally, add the crushed kasuri methi , little milk-cream and mix evenly. Continue cooking for 3 minutes.Serve hot with rotis/ chapatis.