Wednesday, February 16, 2011

Potato in creamy spinach

Here at Indian Restaurants, we get limited varieties in Punjabi/ North Indian Curries. Sometimes, more or less they taste same due to the fact that same gravy is used as a base for several dishes. I am not very much fond of using fried onion and tomato in gravy. On experimental level, I reduce tomato/onion quantity and used spinach instead in gravy. And it worked fine!

Serves 3-4
Preparation Time: 20 Minute
Cooking Time: 30 Minute

4 cup chopped spinach
1 cup diced potato
¼ cup dice green pepper
Whole garam masala (a bay leaf, a cardamom, 2 pc clove, 1” cinnamon stick, 6-8 whole pepper)
1 tsp cumin seeds
1.5 cup finely chopped onion (3 medium pc)
1 tsp green chili paste
½ tsp ginger paste
½ tsp kitchen king masala
1 cup tomato sauce
½ cup evaporated milk
Pinch of sugar

1. Heat oil in skillet. Add whole garam masala and cumin seeds
2. Add chopped onions and stir until they turn golden brown
3. Now add potato, green pepper and spinach
4. Add salt and stir well. Do not add water
5. Cook it covered on low-medium flame until potatoes are cooked and spinach starts leaving oil on the edge
6. Add kitchen king masala, tomato sauce and evaporated milk
7. Add sugar and mix well
8. Bring it to boil until it forms thick consistent gravy
9. Serve hot with naan or rice

PS: Alternatively, you can keep the same gravy and try different veggies like peas or corn.

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