Potatoes --- 3 large
Palak --- 1 lb
Turmeric powder --- a pinch
Onion --- ½ large
Green chilies --- 5
Ginger-Garlic paste --- 1 tsp
Coriander powder --- 1 tsp
Cumin Powder --- 1 tsp
Whole Cashews --- 25
Coriander leaves --- few
Garam Masala --- 1 tsp (optional)
Salt --- as per taste
Oil --- 3 tblsn
Peel the skin of potatoes. Chop them into cubes. Pressure cook chopped potatoes in water by adding enough salt and a pinch of turmeric powder for 3 whistles.
Wait for 20 minutes till the pressure goes away. Transfer the boiled potatoes to a colander to drain the water. Keep them aside.
Dry roast cashew nuts in a pan.
Add the roasted cashews into a blender and make a smooth powder of it. Keep it aside.
Wash palak leaves and keep aside. In a deep pan heat 1 tblsn of oil. Add 5 green chilies. Sauté till they get white spots.
Add washed palak leaves.
The water which comes from the washed palak leaves is enough. Saute till the palak leaves become limp.
Let it cool. Grind them to a paste by adding few coriander leaves and enough salt to it. Keep the palak puree aside.
Chop onion into small pieces. Heat 2 tblsn of oil in a deep pan. Add chopped onions. Fry till the onions turn to translucent. Add a tsp of ginger-garlic paste, a tsp of coriander powder, a tsp of cumin powder and a tsp of garam masala (adding garam masala is optional. I don’t add just to avoid masala). Sauté for 2 minutes.
Add palak puree, cashew powder & boiled potatoes which u prepared and kept aside. Add a pinch of turmeric powder. Mix well. Taste it and adjust salt accordingly. Cover the pan with lid. Cook it for 10 minutes. Turn off the heat. Transfer the curry to a serving bowl.
Have it with Chapathi. Tastes good.