Aloo Palak

For the palak puree: In a pan, heat 1 tsp oil on medium heat.

Add ginger, garlic, and green chillies. Saute for a minute or until the raw smell of ginger garlic goes away.

Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until the onion starts to soften and becomes light pink in color.

Add chopped spinach leaves. Mix and cook for 1-2 minutes or until shriveled up. Do not overcook otherwise spinach loses its green color.

Let the mixture cool down slightly and then grind it into a smooth paste. Keep aside.

In the same pan, Heat 1 tsp oil in a non-stick pan on medium heat. Add cubed potatoes and sprinkle a little salt.

Fry until they are lightly golden around the edges. Toss them around after some time so they get even browning from all sides.

Once done remove it to a plate and keep it aside.

Now heat the remaining 1 tsp of oil in it on medium heat.

Add chopped tomatoes. Cook until soft and mushy. Mash them with the back of the spatula.

Add cumin powder, coriander powder, and remaining salt. Mix and cook for a minute.

Add prepared spinach puree and mix well.

Add about ½ cup of water to the blender jar, swirl it around to clean up the excess gravy and add that water to the pan, and mix. Let it come to a boil.

As soon as it starts boiling, add pan-fried potatoes and stir.

Add crushed kasoori methi and garam masala. Mix well and simmer for 2 minutes.