Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
4 cups fresh spinach leaves, washed and chopped
2 medium-sized potatoes, peeled and diced
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Salt to taste
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the spinach: Wash the spinach leaves thoroughly and chop them finely.
- Cook the potatoes: In a pot of boiling water, add the diced potatoes and cook until they are just tender, but not mushy. Drain and set aside.
- Sauté aromatics: In a large skillet or pot, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they turn translucent.
- Add garlic, ginger, and chili: Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another minute until fragrant.
- Add spices: Add ground coriander, turmeric powder, red chili powder, and garam masala to the skillet. Stir well to coat the onions and spices.
- Cook tomatoes: Add the finely chopped tomatoes to the skillet. Cook until they soften and break down, forming a thick paste.
- Add spinach and potatoes: Add the chopped spinach and cooked potatoes to the skillet. Stir well to combine with the onion-tomato mixture.
- Simmer: Let the curry simmer for about 5-10 minutes, allowing the flavors to meld together and the spinach to wilt.
- Season and garnish: Season the Palak and Potato Curry with salt to taste. Garnish with fresh cilantro leaves before serving.
Serve: Serve hot with rice or bread of your choice.
