2. In a blending jar add the blanched spinach, fresh coriander and green chillies, grind into a paste.

3. Heat mustard oil in wok until the smoke appears, add jeera and allow it to splutter.

4. Add onions and cook until translucent, add garlic and ginger and stir for a while.

5. Add potatoes and cook for 4-5 minutes, add the powdered spices and cook for 2-3 minutes. cover and cook for 4-5 minutes while stirring in intervals, ensuring the potatoes are cooked.

6. Add salt and lower the flame, add the curd and stir continuously.

7. Add the spinach puree and cook for 4-5 minutes.

8. Add cream, garam masala and lemon juice, mix well and cook for a minute.

9. Serve hot with paratha or rice or may be both.

Notes

This recipe serves 4 people.