Preparation time: 20
mins
Quantity: Serves 3
Ingredients:
Baby potatoes – 5-6
nos
Capsicum – 1 medium
Palak leaves – ½ cup
Tomato – 1 medium
Onion – 1 Big
Green chillies – 1
Ginger garlic paste –
1 tsp
Cashews – 3-4 nos
Turmeric powder – ¼ tsp
Jeera powder – ½ tsp
Dhania powder – ½ tsp
Red chilly powder – 1
tsp
Salt - to taste
Kasuri methi – ½ tsp
(optional)
Fresh cream – 2 tbsp
(optional)
Saunf / Sombu – ¼ tsp
Butter / oil – 1 tbsp
Method:
- Boil baby potatoes with little salt and keep aside.
- Heat 1 tsp of oil in a pan and add chopped onion, tomatoes, spinach leaves, green chillies, cashew and fry until onions and tomatoes are cooked and spinach leaves become tender.
- Allow it to cool and grind it to a smooth paste. Keep aside.
- Heat oil or ghee in the same pan and sauté saunf. When it splutters, add chopped onions and fry until onions become translucent.
- Add ginger garlic paste and fry until raw smell leaves. Add the capsicum cut into cubes and fry for a min.
- Add the ground paste and add little water to it.
- Add chilly powder, turmeric powder, jeera powder and dhania powder, salt to it and allow it to boil for 2 mins.
- Add the boiled and peeled potatoes to the mixture and cook for 2 mins.
- Crush kasuri methi and add it to the gravy. Turn the flame down and Add fresh cream
- Serve with ghee rice or jeera rice or any roti.
My notes:
- You can add colored capsicum to make a colorful and flavorful gravy
- Adding fresh cream is optional, however, it gives a rich taste to the gravy.
- Do not skip adding cashews as, it blends the veggies well with the gravy.
- Do not overcook capsicum. It tastes good when its crunchy.
