Serves: 2–3 people
Source: Adapted from Seven Spice
Ingredients
For the gravy
- 2 tsp oil
- 1 tsp cumin seeds
- 1 tsp ginger, freshly minced
- 1 tbsp garlic, freshly minced
- 1 medium onion, grated using big hole grater (or chopped finely)
- 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
- salt to taste
- 1 tsp red chili powder
For the curry
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 medium potatoes, chopped in big bite size chunks
- ½ cup fresh or frozen peas
- 4 tbsp spinach or kale, chopped
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- salt to taste
- water, as needed
- cilantro, finely chopped – for garnishing
Instructions
Gravy
- Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown. Add ginger, garlic and and fry for few seconds until the raw smell goes away. Add onion and some salt. Cook till light brown colour, about 2 minutes.
- Add tomatoes and red chili powder. Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.
Curry
- Heat the oil another wide pan. Add mustard seeds, then cumin seeds. Stir. Add chopped potatoes. Salt to taste and add ½ cup water, then stir.
- Cover the lid and cook on slow-medium heat for 8–10 minutes. The potatoes should be cooked till fork tender but still holding their shape. Add the chopped greens. Season with all spices and stir.
- Add the gravy to the curry and stir well to combine. Adjust the consistency, not too thick or runny. Add few tablespoons more water if needed, then add frozen peas. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes more.
- Garnish with chopped cilantro and service with rice, paratha or naan bread.