Spinach and Baby Potato Sabzi

25 Baby Potatoes (I used 3 color Medley)
3 Cups Water

Cook potatoes in pressure cooker for 10 minutes without putting whistle in high flame. Allow it to cool. Peel the skin and prick holes on it with fork. This will help the potatoes to absorb the gravy well. keep it aside.

1 Tbsp Oil
1/4 Tsp Salt

Heat oil in a pan, add salt and mix well. Saute the potatoes for 3 minutes in medium flame.

1 Cup Tomato Puree (2 Big Tomatoes)

Puree the tomatoes

Masala

1 Cup Onion, Chopped
1 Tsp Ginger, Chopped
1 Tbsp Garlic Cloves, Chopped
2 Red Chilies
1" Cinnamon
1/4 cup water

Grind onion, ginger, garlic, red chilies, cinnamon in magic bullet to a smooth paste.

Spinach Puree

1 lb Spinach
1/4 Tsp Salt
1/4 Cup Water

Mix water and salt and allow it to boil. Add spinach and cook until the spinach is wilted. Allow it to cool and make spinach puree.

1 Tbsp Oil

Heat oil in a pan, add ground masala, saute till the raw smell goes, about 5 minutes in medium flame.

1/4 Tsp Turmeric Powder
1/2 Tsp Chili Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Salt

Add turmeric powder, chili powder, garam masala powder, salt, mix well.

Add tomato puree and cook till it leaves oil, about 5 minutes in medium flame.

Add spinach puree, mix well and cook for 3 minutes

1 and 1/4 Cup Water

Add water, potatoes and cook for 5 minutes in low flame.

1" Piece Ginger, Silvered

Garnish with silvered ginger.

Taste Note: Tastes GREAT. I added 1 Tsp Chili Powder and it was hot, changed that into 1/2 Tsp
Source: padhuskitchen