Pressure cook 250 grams of palak or spinach with 1-2 cut green chillies for 1 whistle
In a hot pan add 2 tablespoons of oil
Add 2 cut onions
Add 2 inch ginger
Stir fry till the onion turns pink
Pressure cook 500 grams of baby potato or aloo for 2 whistles, I cooked in a vessel and not directly
Blend in a jar the cooked spinach and a handful of fresh coriander add 4 tablespoons of water
Transfer to a non stick kadai
In the same blender jar
Add the cooked onion and ginger along with some more fresh coriander add 4 more tablespoon water
Mix the onion purée with the spinach purée now
Mix thoroughly
Take the cooked aloo or potato out, let it cool and then peel them
Put the pan or kadai on heat
Add 1/4 teaspoon turmeric
Add salt to taste
Let it bubble
Add 1.5 teaspoons of chilli powder
Add 2 teaspoon roasted jeera and dhaniya powder
Add 2 tablespoon of garam masala
Add 1 teaspoon of hing
Add the peeled potatoes
Add 2 tablespoons of kasuri methi
Cook in slow low heat for 5 minutes
Garnish with fresh coriander and ginger
Serve hot with roti or rice
Add half a nimbu or lemon for tartness and mix
