Ingredients
- Spinach - 1/2 bunch
- Green chillies - 2
- Potato - 1
- Cinnamon stick - 1 small piece
- Nutmeg powder - 1/2 tea spoon
- Garlic cloves - 2
- Onion - 1
- Celery - 1/2 stalk chopped
- Ginger - 1/4 " piece finely chopped
- Butter - 2 table spoons
- Milk - 1 cup
- Salt - 1/2 tablespoon or as needed
- Cumin seeds - 1 tablespoon
- Pepper - 1/2 tea spoon or as needed
- Lemon juice - 1 table spoon (Optional)
Method
- Boil the potato, peel the skin off and keep it aside.
- Heat butter in a sauce pan. Add cumin seeds, ginger, garlic, celery and onion.
- As the onions turn brown, add green chillies and fry for a minute.
- Add chopped spinach and fry for 5 minutes, adding a little water if needed.
- Take the spinach mixture in a blender, add boiled potato, add salt and blend into a puree.
- Transfer the puree into a sauce pan, add 1 cup of milk, keep stirring.
- Add a small piece of cinnamon and nutmeg powder, heat the mixture while stirring continuously for 2 minutes.
- Optional is a tablespoon of lemon juice in the end before serving to get the tangy taste.
- Serve hot with pepper as needed.