Melting in the Mouth Spinach & Potato Curry

• 2 cups spinach (blanched and pureed)
• 4 big potatoes (boiled/microwaved, peeled and cubed)
• 1 cup tomato puree
• 2 tablespoons onion paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 3 chopped green chilies (optional)
• salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 teaspoon fennel seed
• 2 tablespoons oil (preferably Canola oil)

1. Heat oil in a heavy-bottomed pan.
2. Add fennel seeds.
3. Let them crackle.
4. Add onion, green chillies, garlic, ginger paste and saute till it turns pinkish brown.
5. Add salt, turmeric and black pepper powder.
6. Saute for 3-4 seconds and add tomato puree.
7. Wait till gravy is well cooked and raw smell is gone.
8. Add cubed potatoes and stir well for 4 minutes.
9. Add pureed spinach now and lower the heat.
10. Let it cook fir 15 minutes on heat or microwave for 10 minutes.
11. Serve with Indian breads and add a dash of fresh cream while serving.
12. Serve hot.

potatoes, tomato puree, onion, garlic, ginger paste, green chilies, salt, black pepper, turmeric powder, fennel seed, oil

Taken from www.food.com/recipe/melting-in-the-mouth-spinach-potato-curry-21150 (may not work)