Ingredients
- spinach (Palak) - 1 bunch (medium sized)1 unit
- potatoes - 1/2 kg1 Small
- capsicum - 11 unit
- 1 unit
- tomato - 11 unit
- 1 unit
- tomatoes - 21 unit
- Red chillies - 41 unit
- cardamom - 31 unit
- & Lavang - small amount1 Cloves
- garlic - 3 cloves1 unit
- ginger - 1" piece1 unit
- poppy seeds (jeera) - 1 teaspoon1 unit
Method
1
Peel and cube potatoes into 1-inch pieces, then soak in cold water for 10 minutes to remove excess starch.
2
Blanch spinach in boiling water for 2-3 minutes, then transfer to ice water, squeeze dry, and blend into a smooth paste.
3
Mince garlic and ginger together into a fine paste; deseed and finely chop red chillies; dice onion, capsicum, and tomato into small pieces.
4
Coarsely crush cardamom pods and cloves; toast cumin seeds (jeera) briefly in a dry pan and set aside.
2 minutes
5
Heat oil in a heavy-bottomed pan over medium-high heat, then add the diced onion and sauté until golden brown.
5 minutes
6
Add garlic-ginger paste and chopped red chillies to the pan, stirring constantly to prevent burning.
2 minutes
7
Add drained potatoes, crushed cardamom, and cloves; stir well to coat with oil and cook for 3 minutes.
3 minutes
8
Pour in the spinach paste and mix thoroughly until the potatoes are evenly coated; cook stirring for 2-3 minutes.
3 minutes
9
Add diced tomato, capsicum, and toasted cumin seeds; stir and cook until tomato begins to soften.
3 minutes
10
Add 1/2 cup water and salt to taste, then reduce heat to medium-low, cover, and simmer until potatoes are tender.
15 minutes
11
Uncover, increase heat slightly, and cook for an additional 2-3 minutes to reduce excess moisture and concentrate flavors.
12
Taste and adjust seasoning with salt as needed, then serve hot as an accompaniment to Indian breads or rice.