Aloo Spinach Curry

It is a Punjabi dish prepared with spinach and potatoes. I added cashew & coconut paste. This will give a good consistency and make the food as much tasty. This is the fantastic side dish for chapatti, roti, naan, parota, dosa, idli and rice.

Ingredients

Spinach – 1 bunch
Chopped Aloo – 2 (Big)
Chopped Onion – 1 (Big)
Tomato – 1 
Cumin Seeds
Green Chilli – 3
Chilli powder – 1 tsp
Cashew – 10
Coconut – ¼ cup
Red Chilli – 2
Coriander Leaves – few
Curry leaves - few
Salt
Oil


Method

Pressure cook potatoes till soft peel the skin and make into small pieces, then prick holes in it with a fork. It helps the potatoes to absorb the gravy well.

Then saute the potatoes, by adding little bit salt & 1 tsp of oil.

Wash spinach leaves and chop it into small pieces. 

In a pan, heat oil then adds cumin seeds, curry leaves and red chilli. Then add chopped onion, green chilli, and little bit salt. Then sauté well until onion gets mushy. 

Now add the spinach leaves and keep cook for about 5 min. Now add tomato puree and keep cook for 2 min on a low flame. Then add chilli powder and boiled potatoes. Mix well and covered for cooking 3 min.

Grind coconut with cashew, and then add this paste into aloo spinach curry. Keep cook for 2 min. Garnish with coriander leaves.