Palak paneer (cottage cheese in spinach gravy) is a very popular recipe, about 3 years ago, my son was advised to eliminate dairy product from his diet, and he loved Palak, so my mom recommended making potatoes in palak gravy. Here is the recipe.
Ingredients
1-2 bunch of fresh palak leaves, cleaned
3-4 medium size potatoes
1 teaspoon garlic paste
1/2 teaspoon turmeric powder
1-2 green chilies or 1/2 teaspoon red chili powder
1 teaspoon cumin powder
salt as per taste
1/2 teaspoon coriander powder
1 small onion sliced finely
1 tablespoon oil
1 bayleaf
Method
Boil potatoes for maximum 2 whistles, potatoes not to turn mushy. Take a wok, put it in slowest flame, put spinach leaves and cover. Let spinach steam in its own moisture. If you are taking leaves out from refrigerator (sprinkle little water on leaves). Once, spinach wilts and darkens, switch off the flame. Let it cool and then coarsely grind spinach (Use pulse mode once or twice, do not add any water). Peel potatoes after they cools down. Cut into big chunks.
Take a wok. Add oil. Add bayleaf and onions. Fry till golden brown. Add garlic paste and all spices. Fry till raw smell is gone. Add potatoes. Fry till potatoes are coated. Then add ground spinach, fry till oil separates. Add a little water. Once water boils, simmer for a while and switch off.
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