Watercress with aloo

Ingredients

• 1 bunch watercress
• 2 potatoes medium size
• 1/2 cup peas
• 1 tomato chop fine
• 1 onion chop fine
• 4 small green chillies chop fine
• 1 bay leaf
• 2 cardamom
• 2 cloves
• 1/2 inch cinnamon
• 1 teaspoon ginger garlic paste
• 1 teaspoon oil
• 1 cup coconut milk or 1/4 to 1/2 cup cream (for gravy)
• Haldi (turmeric) and salt
• cilantro to garnish

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Preparation

• Boil and peel potato, cut into 1 inch cubes. Wash watercress and cut into 1 inch strings. Boil peas until soft and keep aside.
• For coconut milk add 1 cup of hot water to1/2 cup freshly grated coconut and filter. You can omit adding this if you want to reduce the calorie content, then increase tomato by one and add water for the gravy at the end.
• Otherwise you can make dry curry too . Heat oil in a vessel. Add bay leaf, cardamom, cinnamon, cloves. When they turn brown add onion and green chilli.
• When onion becomes transparent add ginger garlic paste and fry for one minute. Add chopped tomato, fry until it becomes mushy.
  
• Add watercress, fry until it is withered, then add boiled and cubed potatoes. Mix everything well and cook for 5 minutes. Add boiled peas, haldi and salt mix well.
• Finally add coconut milk/cream/water, simmer for 5 to 10 minutes. If need add some more and cook until you get the desired consistency.
• Check the salt, switch off and garnish with cilantro. Goes well with chapati or rice/pulao.

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