Serves 4
Directions
- 1Heat oil or ghee in a pan and add cumin seeds, mustard seeds, and nigella seeds. Fry for a bit.
- 2Add chopped onions to the pan and sauté.
- 3Wilt the spinach in a separate dry pan on low heat.
- 4Add garlic paste, ginger paste, coriander powder, cumin powder, garam masala, turmeric powder, and chilli powder to the onions and mix.
- 5Add blended tomatoes to the pan and mix.
- 6Add chopped potatoes, water, and salt. Cover and cook on medium heat until potatoes are partially cooked.
- 7Blend the wilted spinach.
- 8Add the spinach puree to the curry.
- 9Add dried fenugreek leaves and tamarind paste.
- 10Cover and cook on low heat until the potatoes are fully cooked.
Ingredients
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp nigella seeds
- 1 whole onion
- 800 g spinach
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 4 medium tomato
- 1-2 medium potato
- 1 cup water
- salt (optional)
- 1/2 tsp dried fenugreek leaves
- 1 tsp tamarind paste
Equipment
panwooden spoonblenderlidknife
Tips
- Use more spinach than you think.
- The curry should turn into the color of a Pakistani flag (green and white) once the spinach is added.
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