This recipe is very easy to make and requires very less oil. Its a no onion no garlic recipe that goes well with both puris and kachoris. The curry is usually very thin and runny but a bit spicy. Prefer to cook this curry in an iron kadhai as it imparts a nice dark colour to the curry. This curry is good for digestion also as it is prepared with so many spices and fresh herbs.
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Preparation Time: 15 minutes
Cooking Time: 35 minutes
- Potatoes 2, boiled
- Spinach Leaves 3 – 4, washed and chopped
- Black Cardamom 1, small
- Cloves 2
- Green Cardamom 2
- Cinnamon (Dalchini) 1/4 inch
- Black Pepper 3 – 4
- Ginger 3/4 inch
- Green Chillies 1
- Water 4 glasses
- Turmeric Powder 1/4 tsp
- Black Salt to taste
- Dry Mango Powder (Amchoor Powder) 1 tsp
- Red Chilli Powder 1/2 tsp
- Jeera 1/2 tsp
- Hing a pinch
- Whole Red Chilli 2
- Roasted Chana Dal Powder (besan) 1 tsp, dissolved in half cup water
- Coriander Leaves, chopped 2 tbsp
- Take the boiled potatoes in a deep iron vessel and mash them well.
- In a blender, take black cardamom, green cardamom, black pepper, cloves and cinnamon and powder them well. Now add ginger, green chilli and spinach and blend again.
- To the potatoes, add the above mixed spice and herb mixture, water, turmeric powder, dry mango powder and black salt.
- Bring it to boil, then add roasted chana dal powder / besan slurry
- Cover with a lid and cook for thirty minutes on low medium flame. Keep stirring in between so that the potatoes don’t stick to the bottom of the kadhai. Once done, remove from the flame.
- For tempering, heat two tea spoon oil in a tadka pan, add jeera, whole red chilli, hing and red chilli powder.
- Immediately pour it over the curry. Add some coriander and keep it covered for 5 – 10 minutes.
- Serve hot.