Potato and spinach curry (alor palak)

Ingredients

• 3 medium (abt 400g) potatoes - remove skin
• 1 tbsp turmeric powder
• 1 bunch (abt 200g) spinach (the smaller ones) - remove the roots, soaked in water and cut into 1 inch length
• 4 red chillies - cut into 2 and remove seeds
• 5 garlic - remove skin
• 6 shallots - remove skin
• 1 (abt 100g) tomato - sliced
• 1/2 cup milk (carton milk)
• For Tempering
• 2 sprigs curry leaves
• 1 tsp fenugreek (halba) seeds
• 1 tsp cumin (jintan manis) seeds
• 3 tbsp oil
• salt to taste

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Preparation

• Boil the potatoes with the turmeric powder and enough water to soften.
  Drain out the water and lightly mash up.
  Pour in 3/4 liter of water and at the same time, add in the shallots, garlic, chillies and tomatoes.
  Simmer while stirring when needed until a thick gravy forms.
  On to the top of this gravy, add the spinach, milk and salt to taste.
  Stir to combine all in. Meanwhile, heat up the oil in a small pan and when heated. fry the cumin, fenugreek and curry leaves until the seeds starts to pop.
  Pour over the curry/gravy, stir all together and off the heat.

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