Spinach and potato in buttermilk

This healthy and simple recipe makes me happy

A) First job, wash and chop spinach (250 gms), wash and chop (1 nos) small potato in small chunks and keep them aside.

B) Next prepare the butter milk: (1 cup natural yoghurt preferably sour) + (3 cups) water, give it a good mix in a blender. Sieve.  To this buttermilk add (1 tspn) chaat masala + (1 nos) chopped green chilly + (2 tbspn) chick pea flour + (1 tbspn) fresh coconut. Mix again in the blender quickly.

C) Then keep a pan on medium heat, add (2 tbspn) olive oil, when the oil is warm, add (1 tspn) cumin seeds + (2-3 nos) chopped garlic + (½ inch) chopped ginger + asafoetida (1 pinch). Let this mixture crackle. Next add chopped potato and chopped spinach. Add turmeric (¼ tspn) + cumin powder (1 tspn) and coriander powder (½ tspn). Mix well, close lid and let it cook for few mins on medium heat until spinach and potatoes are soft but not mushy. Add the above buttermilk mixture (part B), + (1 tbspn) crushed peanuts. Keep stirring continuously until smooth curry and until small liquid bubbles start popping up. Add salt (1 tspn or to taste) and mix + close lid and cook for 1 min on low flame until creamy texture. Remove the pan from heat now and keep aside.

D)  Finish with seasoning: - in a small pan on high heat add oil (2 tbspn) + (1 nos) garlic chopped + (1 tspn) black mustard seeds, let them crackle + (1 tspn) red chilli powder. Take this mixture away from heat, add this hot seasoning to the curry pan and close the lid. 

Serve hot with rice.

Tips:

 Stirring continuously is required and very important

Add salt towards the end. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 5

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.