Here is a delicious twist on the dum aloo recipe. This recipe uses fresh spinach and yoghurt for the flavorful and spicy gravy. Potatoes are boiled and added to gravy and simmered on low heat until the masalas are nicely absorbed. Ideal companion for this dish would be a hot buttery naan but for a busy Thursday night meal cooked at home, Khichadi will have to do.
12 baby potatoes, boiled in 6-8 cups of water
About 3 cups chopped saag/spinach
2-3 table spoon oil
1/2 tea spoon of chopped green chili
1/4 tea spoon of grated ginger
1/2 tea spoon coriander powder
1/4 tea spoon cumin powder
1/2 tea spoon garam masala
1/4 tea spoon red chili powder
3/4 cup sour yoghurt, whisked
About a tea spoon of Salt, 1/4 tea spoon turmeric, a pinch of hing
1. Boil or steam cook potatoes in a pressure cooker
2. In a pan heat oil and add 1/2 tea spoon of cumin seeds and hing.
3. Add chopped spinach, ginger, chili, and turmeric.
4. Saute on medium heat until spinach is coooked. About 10 minutes.
5. Add all the spices/masalas, mix well and cook further for about 5 minutes.
6. Add whisked yoghurt, salt and 1/2 cup of water.
7. Simmer the gravy on low heat for a few mintue and taste and adjust salt and other masalas to your taste. 5 minutes.
8. Add baby potatoes and stir gently to coat them with the gravy. 8 minutes.
1. Sour yoghurt will give this curry a nice tangy and spicy taste. If yoghurt is not sour, you can add 1/4 tea spoon of amchoor powder along with the other spices/masalas.
2. If potatoes are not too smalll, first steam them as usual and then cut each in half before adding to the gravy.