Spinach and Potato Curry

Ingredients

Spinach: 3 Bunches

Potato's*: 3

Onion's:2

Green Chillie's: 3

Cumin Seeds: 1/2 Teaspoon

Ginger-Garlic Paste: 1 Teaspoon

Green Peas: 1 Cup

Water: 1/2 Glass

Cashewnut: 1 Teaspoon

Curd: 1/2 Teaspoon

Redchillie Powder: 1 Teaspoon

Turmeric: 1/2 Teaspoon

Oil: 2 Teaspoons

Coriander Leaves: 1 Stem of Leaves

Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

    First clean the spinach and wash thoroughly,now cut it into pieces and put in a bowl and add greenchillies.

    Now place that in a pressure cooker and wait for 3 whistles and swith off the stove.

    Put a pan on the stove and put some oil and add cumin seeds,cashewnuts,cuted onions and fry till they turn golden brown.Now add ginger-garlic paste to it.

  

    Now take out the boiled spinach(drain if any water is there) and grind it to a very fine paste in a mixie.

    Add the paste to the onions and cook for 2 minutes and add little water,after 3 minutes add salt and redchillie powder to the gravy and add boiled potato pieces,boiled green peas and little curd and mix well.

    Garnish with coriander leaves and serve hot with roti/chapathi/naan/rice.

* You can also use paneer instead of potato.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.