Potato Spinach Curry

Potato spinach curry originated from North India. This is available in all good Indian restaurant menu. Boiled baby potato  fried with cumin and cooked in spinach garlic gravy.

Ingredients (serving-2)

  • Baby potato– 7-8 boiled
  • Spinach – 2 cup
  • Tomato – 2 chopped
  • Gram flour – 2 tsp
  • Coriander leaves – 1 tsp  chopped
  • Cumin seed – 1tbsp
  • Green chili – 1  chopped
  • Black paper powder – 1tbs
  • Salt- 1/2 tsp( as per taste)
  • Cooking oil -2 tbsp
  • Onion – 1 finely chopped
  • Garlic-4 to 5
  • Ginger-1 tsp paste
  • Red chili powder-1 tbsp
  • Garam masala-1 tbsp
  • Lemon juice-1 tsp
  • Cashew nut- 6 to 8 pieces


Step 1 – Take  one cup of water in a saucepan and add chopped tomato then boil it for 5-10 minutes till it gets soften. Switch off flame and keep aside.

Step 2 – Boil water in a pan add washed spinach leaves, cook it for 2-3 minutes. Remove from heat and quickly wash with cold water, squeeze out excess water and chop finely.

Step 3 – In grinder take spinach,  green chili, coriander leaves grind it well then keep aside.

Step 4 – Heat 2 tsp oil in a pan add cumin seed when seed crackled add boiled baby potato(peel it),cashewnut and fry it 5-6 minutes. In same pan add more( 1/2 tsp) cumin seed when seed crackle add chopped onion cook till brown. Add ginger garlic paste cook 30 seconds add boiled tomato cook 1-2 minutes add gram flour  mix it. Add garam masala, red chili powder, coriander powder and mix it then add spinach gravy mix it. Cook it for 2-3 minutes, add salt and  fried paneer then  cook it for another 1 -2 minutes. Switch off flame and add lemon juice mix it proper serve with roti/naan/ rice.



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