Potato Tomato Spinach Gravy Recipe For Chapati/Rice
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  • 10 mins Cook time
  • 30 mins Total time
  • 40 mins Print
  • rice
  • oil
  • 1 clove
  • 1 green cardamom pod 1 teaspoon coriander seeds 1 bay leaf ½ inch cinnamon stick ½ teaspoon poppy seeds ¼ teaspoon fennel seeds a pinch of fenugreek seeds 5 peppercorns 3 whole Kashmiri dry red chilies (mild red chilies) 1 onion sliced ¼ cup dry coconut/desiccated coconut (or kopra) And the rest>> 1 large potato cubed into bite sized pieces (about 1&¼ cup) 1 tomato cubed 1 small handful of baby spinch leaved roughly chopped 2 teaspoon oil ¼ teaspoon mustard seeds ¼ teaspoon hing (asafoetida) ¼ teaspoon turmeric powder ½ to 2 teaspoon sugar (optional but brings about a balance) Method To prepare the paste >> Add oil to a pan, add sliced onion and saute until golden. Following this add the desiccated coconut, stir cook until it turns golden. (take care not to burn). Take them off the heat and allow to cool. Clean the pan with an absorbent paper towel. Add ½ teaspoon oil, roast 1 clove, 1 green cardamom pod,1 teaspoon coriander seeds, 1 bay leaf, ½ inch cinnamon stick, ½ teaspoon poppy seeds, ¼ teaspoon fennel seeds, a pinch of fenugreek seeds, 5 peppercorns, 3 whole Kashmiri dry red chilies (mild red chilies) for about a minute or until you get a lice aroma. Prepare a smooth paste of all the above adding water. (do not add too much water). Keep this ready. To prepare the dish>> Again clean the pan with an absorbent towel, heat 2 teaspoon oil. To this add mustard seeds, hing (asafoetida), ¼ teaspoon turmeric powder, the cubed potatoes, stir cook for a couple of minutes. Add ½ cup of water, cover and cook until the potatoes are just done. This may need about 7 to 9 minutes Now add the ground paste, add additional water to adjust the consistency to desired level. Bring to a boil. Add cubed tomato, salt to taste, ½ teaspoon sugar . Mix and cook for another 5 to 7 minutes Add the roughly chopped baby spinach leaved towards the end (Last 1 to 2 minutes) Garnish with fresh chopped coriander and serve with chapati/roti or rice. Notes Use Kashmiri dry red chili - the milder red chili for a good color and flavor.Do not add too much water to the gravy, that will result in a thin gravy. 3.5.3208



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