Healthy Spinach and Tasty Potatoes are cooked together to make a creamy and tasty green gravy. Play with the ingredients to make different curries keeping the green gravy as the base. Try adding some paneer in place of Potato to make Palak paneer. Or use some mixed vegetables to make Mixed Vegetable Palak Everybody in my family loves this curry and so I shared this with you.
I blanched the Spinach in this recipe which is very crucial step in getting bright green color to the gravy. Also I slightly tossed the boiled potatoes in garlic and butter to infuse nice flavor and give potatoes some crust. But do not burn the garlic and make the potatoes very crispy. Potatoes should be soft.
Watch the video for more tips and detailed instructions:
Serves -2 to 3
Preparation time – 10 mins
Cooking time – 20 mins
- Spinach (tightly packed) – 3 cups
- Tomato – 1 no
- Cashews – 2 Tbsp
- Ginger – small piece
- Turmeric Powder – 1/4 tsp
- Cumin Seeds Powder – 1 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Green Chiliies – 5 no or to taste
- Onion (chopped) – 1 medium
- Heavy Cream – 2 Tbsp
- Butter – 2 Tbsp
- Salt – to taste
- Sugar – 1 tsp
- Nutmeg powder – pinch
- Garlic (Chopped) – 1 Tbsp
- Dry Fenugreek Leaves (Kasoori Methi) – 2 tsp
- Potato (wah, peel, boil and cut in chunks) – 2 medium
- Black Peepper (crushed) – to taste
Blanch the spinach:
- Into a big sauce pan with enough boiling water add in the spinach and let it sit there for 10 secs. Immediately remove it and keep it in a bowl.
- Do not overcook the spinach.
- Once the spinach is cooled completely, blend it to a fine paste.
For Masala Tomato Puree:
- Into the blender jar add in tomato, green chillies, cashews,ginger, turmeric powder, garam masala powder, cumin powder, salt and blend to a fine paste using 2 Tbsp of water if needed
- The masala Paste is ready. Set it aside.
Cooking Potatoes :
- In a separate pan add remaining butter. Once it starts to melt, add in the potatoes, garlic and fry together.
- Keep mixing the potatoes and fry until golden crust in formed on the potatoes.
- Do not Roast them from all the sides. Keep them soft and moist.
- Then add in crushed pepper.
- Take them off the pan once they are done. Set it aside.
- Into a pan heat the butter on medium heat, add in the onions once the butter melts.
- Add in some salt and cover them to cook until soft.
- Add in the tomato masala paste and cook till oil oozes out from the sides. Keep mixing so that the masala dont stick to the pan and get burnt.
- Add in the spinach puree, fried potatoes, kasoori methi, sugar, nutmeg powder, 1/4 cup of water.
- Bring the curry to a boil. Do not overcook.Garnish with some heavy cream.
- Serve it hot or at room temperature with any indian flat bread or steamed rice.