Palak Korma

• 250 grams fresh spinach leaves - finely chopped and blanched
• 2 medium sized potatoes - cut into small cubes
• 1/2 cup fresh or frozen green peas
• 2 big onions - finely chopped
• 1 tbsp ginger garlic paste
• 4-5 green chillies - chopped
• 2-3 cloves/lavang
• 1 inch piece cinnamon/dalchini
• 3-4 green cardamom/elaichi
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1tsp coriander powder
• Salt to taste
• 3-4 tbsp oil

List A

• 8-10 cashew kernals/kaju
• 1/2 tsp fennel seeds/saunf
• 1/2 part of a very small onion
• 2 green chillies

• Grind all the ingredients from list A to a smooth paste using required amount of water.
• Heat oil in a pan, add cloves, cinnamon and cardamom followed by chopped onions and cook till onion turn soft, dont let it brown, cook it till just translucent.
• Add ginger garlic paste and green chhillies, saute for a minute. Mix turmeric powder, cumin powder, coriander powder and salt.
• Add potatoes stir and cook for 3-4 minutes. Now add peas, stir, add around 1/2 cup water and cook for another 3-4 minutes or till both the vegetables are almost cooked through.
• Now mix blanched spinach and cook for 2 more minutes.
• Add the ground paste, stir it well adjust the consisitency of the gravy by adding around 1/2 cup of water or little more if required.
• Bring it to a boil, check the seasoning once.
• Serve hot.