Potato – Palak Curry ( Aloo palak )

Ingredients :

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

Method :

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.