September 15th, 2009
Spinach & Potatoes In creamy Yogurt gravy
My extended family is still visiting to see the latest addition to our clan, our son Harivansh. This way I get to meet everybody. The latest person who came visiting was my cousin Raksha.
To say that she was ecstatic to meet her nephew would be an understatement. Both nephew and aunt had a wonderful time bonding with each other.
Raksha is one of the most wonderful people I know and I’m not saying this because she is family. Anyone who meets her will be touched by her warmth and affection. Raksha also happens to be one of the most difficult people in the world to cook for. She has an entire list of things that she wont eat and those who know her are not surprised if everything that they want to use is on her forbidden list of ingredients.
I had to make something for her. Since everything else on the menu for dinner was Indian, it had to be a dish from our native cuisine. Raksha loves yogurt. And she loves spinach. So I thought let me make Spinach and Potatoes in Yogurt gravy for her. It was a delight for me to watch Raksha eat a fair share of this curry with chapatis.
I love yogurt gravies and they are a constant feature at home. I almost always have excess yogurt that needs to be used up and I love to cook it up with seasonal vegetables. I chose to highlight Spinach and Potatoes here. You can add Peas, Carrots, Beans or Cauliflower either individually or in combination and you have a winner out there!
Spinach and Potatoes in creamy Yogurt gravy Recipe
You can use Peas, Carrots, Beans or Cauliflower either individually or in combination.
1 cup spinach, blanched, chopped and drained
3 medium potatoes, boiled and cubed
1 ½ cup thick yogurt
½ cup water
1 tbsp coriander powder
½ tsp red chilli powder
½ tsp turmeric powder
1 tbsp coriander leaves, chopped
For the seasoning:
2 tbsp oil
1 “ piece cinnamon
½ tsp cumin seeds
1 bay leaf
½ tsp asafetida powder
1 tsp freshly grated ginger
2 tsp gram flour (besan ka atta)
1 ½ tsp salt
In a bowl, mix the yogurt with the water, coriander powder, red chilli powder, turmeric powder and coriander leaves into a smooth paste. You can use a whisk or a spoon to obtain a smooth consistency.
In a wok, heat the oil over a medium flame and drop in the cloves, cinnamon, cumin seeds and bay leaf. After the cumin seeds turn golden brown and crackle, stir in the asafetida and grated ginger.Lower the flame and put in the gram flour (besan). Stir into a smooth paste and cook until the flour turns golden brown, about 2 to 3 minutes.
Pour in the Yogurt paste, raise the heat to medium and put in the boiled and cubed potatoes and the blanched, chopped and well drained spinach. Bring to a boil while stirring continuously and mix in the salt.