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
Flat wooden spoon
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
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
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