Dip's Diner

This gravy dish goes well with roti or pulao rice. If spinach puree and boiled potatoes are ready then this recipe can be made very quickly. It’s not as heavy as palak paneer.

Equipment and Utensils

Frying Pan

Flat wooden spoon

Ingredients

135 grams (¾ cup) Spinach Puree

100 grams (2 medium) Onions finely chopped

125 grams (1 Big) Tomato finely chopped

125 grams (2 medium) Potatoes boiled and cut into 1 inch cubes

1 Green Chilly chopped

1 teaspoon Garlic finely chopped

1 teaspoon Ginger finely chopped

1 teaspoon Cumin Seeds

1 teaspoon Coriander Powder

½ teaspoon Roasted Cumin Powder

½ teaspoon Garam Masala Powder

1 teaspoon Salt

1½ tablespoon Vegetable Oil

Directions

Keep the frying pan on medium high flame and add 1½ tablespoon oil.

Crackle cumin seeds and add onions.

Fry onions till they turn brown; it will take 6-7 minutes.

Now add ginger, garlic and green chilies.

Fry for 1-2 minutes till garlic’s raw flavor is gone.

Add tomatoes and fry for 3-4 minutes until a nice gravy is formed.

Now add all dry spices and salt.

Fry for 1-2 minutes, till oil is released from the gravy.

Now add potato cubes and spinach puree.

Mix well and lower the flame.

Let it cook on low flame for 2 minutes.

Check and adjust the seasoning.

Gravy is ready to serve.

Preparation Time: 10 minutes

Cooking Time: 24 minutes

Number of Servings: 3

Nutritional Information

Total Calories: 395.25 Kcal

Fat: 21.52 gm

Protein: 7.32 gm

Carbohydrates: 53.2 gm

Folic acid: 99.25 ug

Fiber: 3 gm

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