Potato - 3 nos
Palak - 1-2 bunches
Ginger - 1/4 "
Garlic - 3 pods (or use paste of ginger-garlic)
Green chilies - 2 nos
Onion - 1 large
Cumin seeds - 1 tsp
Salt to taste
Cream - 2 tbsp
Garam masala powder - 1/4 tsp
Kasuri Methi - 1/2 tsp
Oil for seasoning - 1 tsp
Parboil the potatoes in the microwave - for about 3-4 minutes. Peel. They should be firm to touch and semi-cooked. Cut into about 6-8 pieces from each potato.
Blanch the spinach for 3-4 minutes.
Drain and keep the water aside for later use.
Grind the blanched spinach, ginger-garlic, green chillies to a fine paste.
Heat a wok. Add the oil.
Put in the cumin seeds. When they brown add the onions.
Allow to brown slightly.
Add the potato pieces. Allow to cook.
Then the spinach paste and the water in which the spinach was blanched.
Add salt. Simmer till the potato is cooked but firm.
Now the pinch of garam masala and kasuri methi. Simmer a little more.
Add the cream. Blend in.
Remove from heat. Garnish with cream