Spinach has a very leafy taste which is not liked by many, especially the kids. But they love to eat potatoes in any form. This recipe combines these two vegetables in a tangy and flavorful curry which nobody can say no to. To go with it, I made a tasty flatbread made with wheat flour and milk which is soft and yummy.
In India, spinach in salads is not a popular thing but we use spinach in so many other ways like in gravies, curries and fritters. In this dish I have used quite a bit of spinach but the distinctive taste is literally unnoticeable because it’s cooked with potatoes, tomatoes and spices.
- Spinach – 1 bag / bunch
- Potatoes – 2 ( medium size)
- Tomatoes – 2
- Garlic cloves – 2
- Ginger – 1/4 inch piece
- Chili powder – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Almond powder – 1 tablespoon
- Cumin seeds – 1 teaspoon
- Oil – 1 tablespoon
- Wash and chop the spinach.
- Instead of spinach, you can also use fenugreek leaves (methi), kale, Broccoli rabe, Swiss chard or Mustard greens.
- Peel and dice the potatoes. Do not precook the potatoes, it has to be raw otherwise it will completely disintegrate by the time the curry is done.
- Chop the tomatoes into small pieces
- Grate the ginger and garlic and keep it ready
- Heat oil in a pan, add the cumin seeds once it’s toasted add the potatoes and sauté it until it gets the golden color.
- You can also use fennel seeds instead of cumin seeds
- Now add the chopped tomatoes , sauté it until it gets mushy. covering it with a lid helps it get mushy quickly.
- Now add turmeric, chili and coriander powder, mix it well
- Add the grated garlic and ginger, sauté it just for a second
- Add the almond powder, mix it well.
- This acts like a thickener and brings the gravy into the right consistency, you can also use cashew powder for this.
- Add all the chopped spinach, It may look like a lot but it cooks down quite a bit.
- Add salt and mix it well.
- Let it sit in a medium flame until the flavors meld.
- If you like your curry to be thick you can eat it at this point, it tastes great too.
- If you want to have the gravy consistency you should add 1 1/2 cups of hot water to this and let this simmer for sometime.
- The coriander powder and the almond powder thickens it into a nice curry.
Let see how to make these milk chapathis/ roti.
Ingredients for the chapathi / roti dough
- Wheat flour – 2 cups
- Salt – 2 teaspoons
- Sugar – 1 teaspoon
- Turmeric powder – 1/2 teaspoon (optional)
- Ghee or softened butter – 2 teaspoons
- Milk – 1 cup
- Water – 1/2 cup
- Mix all the dry ingredients nicely.
- Add the ghee or butter
- Then add all the milk, if needed add the water little at a time and knead it into a thick dough.
- You can also use coconut milk or plain almond milk
- Cover it and let it rest for sometime
- Turmeric powder gives a nice color and keeps the left over dough fresh for couple of days.
- Sugar gives the golden brown color
- Milk gives the creaminess.
- Ghee/ butter tenderize the dough and
- Letting it rest at least for a couple of hours will yield really soft chapathis
Let’s see how to make these triangle chapathis.
Why the triangle shape, you may ask? It looks like more work but let me tell you it’s worth it .
This step adds more layers and the butter/ghee in between the layers makes it puff up nicely.
Follow the step by step instructions to get the perfect triangle shape.
Now let’s toast this up.
Heat the pan. Put the chapathi, once it puffs add a tiny drizzle of oil and turn it and let the other side toast.
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