04 June 2014,11:04 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Cook the potatoes in their skins in a saucepan of boiling water for 20 minutes, or until tender.
  • Drain, then soak in cold water for 30 minutes. Peel it and cut into pieces.
  • Blanch the spinach in a large saucepan of boiling salted water for 2 minutes, then drain. Transfer to a blender or food processor and blend to a puree. Set aside.
  • Heat the oil in a pan. Add the onion and cook, stirring frequently, for 10 minutes, until well browned, reducing the heat to low for the last 3 minutes.
  • Remove from the heat and remove the excess oil from the onion by pressing against the side of the saucepan with a wooden spoon. Remove and drain on kitchen paper.
  • Return the pan to the heat, add the remaining oil and heat. Add the chilli and garlic and ginger purees and cook over low heat, stirring, for 3 minutes.
  • Add the coriander, cumin, chilli powder and turmeric and cook, stirring, for 1 minute. Add the tomatoes and their juice, increase the heat to medium and add the sugar.
  • Cook, stirring frequently, for 5 minutes, until the tomatoes have reached a paste-like consistency.
  • Add the potatoes, spinach, salt and fried onions and cook, stirring, for 3 minutes. Stir in the cream and cook for 1 minute. Remove from the heat and serve immediately with any curry.



  • 2 teaspoon garlic puree
  • 2 teaspoon ginger puree
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 250 grams new potatoes
  • 250 grams spinach leaves, thawed
  • 3 tablespoon Cooking oil
  • 1 large onion, finely sliced
  • 1 green chilli, finely chopped
  • ½ teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • 200 grams chopped tomatoes
  • ½ teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoon single cream

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