Ingredients:
1 big bunch fresh Spinach(Palak)
2 potatoes peeled and diced
1/4 cup fresh Cream
2 medium Onions chopped
2 Green chillies chopped [ i prefer 2 as 3 gave the spice chilli taste]
2 tsp Ginger-Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp turmeric powder
1 diced tomato (puree it)
3/4 tsp Kasuri methi
1/4 tsp Sugar
1/2 tsp Cumin seeds
Salt to taste
2 tsp Butter / Ghee
Oil
Method:
1) Clean and wash spinach and chop it roughly.
2) Boil the potatoes and later fry them in a pan of 1 tsp ghee.
3) Heat 1 tsp ghee in a big pan and add chopped green chillies and fry them until you see brown patches forming on them and remove them aside.
4) In the same pan add chopped spinach and saute until the leaves wilt. Add 1/4 tsp of sugar while
cooking spinach which helps in retaining color. This process takes 4-5 mins. Cool the spinach
5) Meanwhile grind the onions to a fine paste.
6) Heat 2 tsp oil in a big kadai and crackle cumin seeds. Add 2 tsp ginger-garlic paste and ground
onion paste and fry well until the mixture is light brown in color and the rawness of onions
disappears.
7) Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala , 3/4 tsp kasuri methi and
1/2 tsp turmeric powder (slightly rub it in between your fingers while adding) to it and fry for a
couple of minutes.
8) Mean while grind the spinach with fries green chillies to a fine puree. If you are doing it ahead
remember to open the mixer after it is ground or transfer the mixture into a bowl. Don't keep the
ground mixture covered for a long time as it will loose its beautiful color.
9) Add the spinach puree to the fried masala and add enough salt, tomato puree, remaining 1/4 tsp kasoori methi, roasted potato pieces and cook it open over medium flame for 3-4 mins.
10) Add 1 tsp ghee to it and a give a nice mix.
11) Add milk cream and give a gentle mix and switch off the flame.
1 big bunch fresh Spinach(Palak)
2 potatoes peeled and diced
1/4 cup fresh Cream
2 medium Onions chopped
2 Green chillies chopped [ i prefer 2 as 3 gave the spice chilli taste]
2 tsp Ginger-Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp turmeric powder
1 diced tomato (puree it)
3/4 tsp Kasuri methi
1/4 tsp Sugar
1/2 tsp Cumin seeds
Salt to taste
2 tsp Butter / Ghee
Oil
Method:
1) Clean and wash spinach and chop it roughly.
2) Boil the potatoes and later fry them in a pan of 1 tsp ghee.
3) Heat 1 tsp ghee in a big pan and add chopped green chillies and fry them until you see brown patches forming on them and remove them aside.
4) In the same pan add chopped spinach and saute until the leaves wilt. Add 1/4 tsp of sugar while
cooking spinach which helps in retaining color. This process takes 4-5 mins. Cool the spinach
5) Meanwhile grind the onions to a fine paste.
6) Heat 2 tsp oil in a big kadai and crackle cumin seeds. Add 2 tsp ginger-garlic paste and ground
onion paste and fry well until the mixture is light brown in color and the rawness of onions
disappears.
7) Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala , 3/4 tsp kasuri methi and
1/2 tsp turmeric powder (slightly rub it in between your fingers while adding) to it and fry for a
couple of minutes.
8) Mean while grind the spinach with fries green chillies to a fine puree. If you are doing it ahead
remember to open the mixer after it is ground or transfer the mixture into a bowl. Don't keep the
ground mixture covered for a long time as it will loose its beautiful color.
9) Add the spinach puree to the fried masala and add enough salt, tomato puree, remaining 1/4 tsp kasoori methi, roasted potato pieces and cook it open over medium flame for 3-4 mins.
10) Add 1 tsp ghee to it and a give a nice mix.
11) Add milk cream and give a gentle mix and switch off the flame.
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