PREPARATION

1. Take a skillet, add 200 grams spinach, 500 milliliters water, 1/2 teaspoon salt, 1/4 teaspoon sugar and mix it well.

2. Bring it to a boil.

3. Remove it from heat and transfer it to a blender.

4. Blend it into a smooth puree.

5. In a blender, add 1 inch cinnamon stick, 3 pods cardamom, 3 pods cloves, 1 teaspoon cumin, 1 teaspoon fennel seeds, 2 tablespoons cashews, 2 teaspoons

green chili, 1 tablespoon ginger, 20 grams garlic, 1 teaspoon poppy seeds, 70 grams coconut, 150 grams tomato and blend it into a smooth paste.

6. Heat 2 tablespoons oil in a skillet, add 90 grams onions and fry till translucent or until it turns golden brown in color.

7. Then, add the blended mixture in it and mix it well.

8. Add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

9. Now, add 350 grams potatoes and mix it well.

10. Add 220 milliliters water and mix it well.

11. Cover it with lid and cook for about 20 - 25 minutes.

12. Open the lid and give it a nice stir.

13. Add the blended spinach puree and mix it well.

14. Again cover it with lid and cook for about 15 minutes.

15. Open the lid and give it nice stir.

16. Garnish with coriander.

17. Serve hot with roti.