Ingredients

• Potatoes (cubed): 2 medium
• Spinach (chopped): 2 cups
• Onion (finely chopped): 1 medium
• Tomato (chopped): 1 medium
• Green chili (slit): 1 (optional)
• Ginger-garlic paste: 1 teaspoon
• Cumin seeds: ½ teaspoon
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: ¼ teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Water: as needed

Preparation

Wash, peel, and cube the potatoes.

Blanch the spinach in boiling water for 2 minutes, then drain and rinse with cold water. Blend to a coarse puree or chop finely.

Heat oil in a pan. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chili. Cook for 1 minute.

Stir in turmeric, red chili powder, and coriander powder. Cook for 30 seconds.

Add cubed potatoes, salt, and a splash of water. Cover and cook until the potatoes are tender (about 10 minutes).

Stir in the spinach puree or chopped spinach.

Add chopped tomatoes and garam masala. Mix well and cook uncovered for 5 minutes, allowing the flavors to blend.

Add a little water if needed to reach the desired consistency. Cook for another 2 minutes.

Serve hot with roti, paratha, or rice.

Servings: 2

Notes

1. Spinach adds iron and fiber to this dish, while potatoes contribute carbohydrates.
2. Add a pinch of kasuri methi for extra flavor.
3. Use oil instead of ghee to keep the dish vegan-friendly.