Aloo Bread Toast

Kirshna loves Bread Toast and was asking for it for a long time.Finally today was the day.The toaster is a metallic one not the normal electric one. I was kind of worried whether it will come out good or not.So tried it and wow!!! it came out good for the first time. Ofcourse the first one was a mess :).Try this out, with a little effort you can see smile on your kids faces.

Main Ingredients :

1. 2 bread slices
2. Stuff to fill the bread
(stuff may be anything.Here i am using aloo stuff


How to prepare the stuff :

For the stuff you need the following Ingredients :

1. Potatoes medium - 1
2. Onion Medium sized chopped vertically - 1
3. Curry Leaves -tbsp
4. Coriander chopped finely - 1tbsp
5. Salt to taste
6. Green chillies finely chopped 3
7. Peas - 2 tbsp
8. Oil - 1tbsp
9. Mustard seeds - 1tsp
10 Turmeric powder - 1tsp
11 pinch of hing

How to prepare :

1. Heat oil in a pan and add mustard seeds, when they splutter add turmeric hing
followed by green chillies and curry leaves.
2. Fry for a minute and add onions,peas, add salt to it and sprinkle some water and
close it with a lid for say 2 minutes.
3. onions get cooked then add boiled ,peeled and smashed potatoes mix it properly and
sprinkle coriander leaves.
(you can make your won version by adding different spices like dhaniya powder, chat
masala or red chilli powder).Aloo stuff is ready.


Aloo Stuff
4. Apply little oil on either side of the toaster.
5. Take the metallic toaster and place the 2 bread slices with stuff on one side of
the bread.
(Many of them have electric toaster you can use them or you can fry it on a pan
with little oil)



6. While placing the stuff be little careful.
7. see that appropriate amount of aloo stuff is placed so that it wont come out while
closing the toaster.
8. Now close it and place it on the medium flame exactly 11/2 minutes on each side,
making total time to 3 minutes.


9. Hot Aloo bread toast is ready to be grabbed.Have it with Tomato or chilli sauce.




Note
1.Electric Toaster or frying pan can be used.
2.variations ARE ALWAYS WELCOMED
3.Any kind of vegetable can be used as per your wish
* Kids Just love eating such kind of food.

Soya curry

Need to cook something very quick tasty and yummy??? Soya curry is the best you can go for..It can be prepared jhatpat in 15-20mins.Soya chunks are very rich in proteins and
very good for health. Soya with tomato combination is a mouthwatering dish.

Ingredients

1. Tomatoes - 3
2. Soya chunks - 10-15
2. medium sized onion - 1
3. curry leaves - 1 tbsp
4. coriander leaves for garnish
5. salt to taste
6. red mirchi powder - 1 tsp
7. hing a pinch
8. dhaniya powder - - 1/2 tsp
9. garam masala powder - 1/2 tsp
10. oil -1 tbsp
11. Mustard seeds - 1 tsp
12. urad dal - 1 tsp
13. turmeric powder 1/2 tsp


Soya curry





How to make :

1. soak soya chunks in warm water till tender and keep it a side
2. Heat tbsp of oil and add mustard seeds, when they splutter add urad dal,hing and
turmeric.
3. fry for a min then add finely chopped onions and fry for a minute.
4. Next add finely chopped tomatoes.Add little water and close the lid
5. cook till tomatoes are tender.
6. Add all the spices(mirchi powder,salt,dhaniya powder,masala powder and curry leaves.
7. cook for 8-10minutes.
8. Add soya chunks and cook for 5 minutes.
9. soya curry is ready.

You can have this yummy curry with rice and chapatis.
I PREFER EATING WITH CHAPATIS : )

Ugadi subhakankshalu

Puja Room

Naivaydhayam

Delicacies I Prepared on Ugadi

From clockwise Aloo Bajji,Tomato Pappu,Aloo Gobi curry,White Rice,Tomato Rasam,Ugadi Pachadi, Semia Payasam, Middle one is Mamidikaya pulihora.

Pav Bhaji

While shopping in one of the stores I came across pav buns. Then a thought came to my mind why not pav bhaji. Pav bhaji is one of the loved chats of our country. One of my friends prepared this dish long time back which really tasted good. So I got some help from her and also through some of the sites , tadaaaan….Pav Bhaji is ready. I did it with the vegetables which were available that time. When can use any vegetables.Mostly used are potatoes, peas, beans,capcium, cauliflower, carrots. Lets don’t waste time and learn how to make it!!!

Ingredients :
• 6-8 pavs (available in any store)
• 2 cups boiled vegetables(potatoes,carrots,cauliflower ,beans)
• Salt to taste
• 1 tsp pav bhaji masala (available in stores with the name Everest Pav bhaji Masala)
• 1 tsp chilli powder
• 1 tsp ginger garlic paste
• 1 ½ cup tomato paste
• 2 medium onions finely chopped
• 3 tbsp oil
• ½ cup coriander leaves finely chopped
• 1 lemon
. 1 tsp turmeric


Bhaji


Pav Bhaji

How to prepare :
1. Boil all the vegetable and mash them and keep it aside
2. Heat oil in the pan ,add ginger garlic paste and fry for a 1 minute till the raw
smell is gone
3. Next add finely chopped onions and fry them till translucent
4. Then goes tomato paste with salt,chilli powder and pav bhaji masala,turmeric.
5. Mix all the ingredients with some water and allow it to cook for 4-5 minutes.
6. Between stir the mixture so that it wont get burnt at the bottom
7. Add boiled vegetables to it and stir it continuously for 5 minutes
8. Now add chopped coriander leaves and our pav bhaji is done
9. HMMM entire house is filled with beautiful aroma of the spices.
10. Cut the pavs in between and apply butter and fry them on a pan for 1minute
11. Like a burger, you can stuff it in between or take it in a bowl with some lemon
juice and chopped onions. Fantastic taste…you should definitely try this.

Tamarind /Chintapandu Pulihora

This is also a South Indian dish which is mostly made during festivals. My mom makes yummy pulihora . This dish always looked very much complicated to me. This time I seriously wanted to do this for sankranthi. The day before I noted down all the ingredients and procedure for tamarind pulihora. Strangely , Surprisingly, Amazingly wonderful and fabulous pulihora was made by me. Though it is the first time( I swear on god) it was really yummy. Still I need some hard work to put in..to make it the best. So lets note down the ingredients in moms style

Ingredients :
• 1 cup rice
• 2 cups water
• Lemon size tamarind
• 1tsp mustard
• 1tbsp chana dal
• 1 tsp urad dal
• 3 green chillies ( or can use according to ur spiciness)
• Salt to taste
• 1 ½ tsp turmeric
• ½ tsp hing / asofotida
• 11/2 tbsp peanuts
• 1 tbsp curry leaves
• 2 tbsp oil


Tamarind/Chintapandu Pulihora

How to prepare :

1. Soak tamarind in water for 1 hour before you make the pulihora
2. Take the pulp out of it.
3. Heat 1 tbsp oil in a pan.Add mustard seeds, when they start spluttering add urad
dal and chana dal and peanuts, till the dal turn golden burn and you hear
splutter of peanuts. Next add curry leaves .Keep them aside
4. Heat 2 tbsp of oil in the same pan, add tamarind pulp, salt , turmeric.green
chillies slit vertically length wise and hing. cook for 10mins till the oil
floats above the mixture.
5. In the mean time pressure cook rice with two cups of water. When rice is done,
allow it to cool down in a large plate/container and see that grains separate
from each other like fried rice, by mixing it slowly with a fork or a spoon
separate the grains
6. Add cooked tamarind pulp to the rice along with peanuts and urad dal..Mix it
properly
7. Delicous Tamaring Pulihora is ready. First offer it to god and then have it.

Please Note :
1. Peanuts and dals are added along with tamarind pulp and cooked but to have the
crispiness of the dals I used it separately.
2. Tamarind pulp can be increased according to your taste.
3. Green chillies can be added according to your taste

Sankranthi specials

Happy Sankrathi to all

Bhogi pallu celebrations was a good hit. I am very much surprised by own skills. I arranged all the things necessary for the ritual.Next day is Sankranthi festival which is the big festivel of the other two bhogi and kanuma. On this day a varieties of dished are prepared and people greet each other in the evening by giving til / nuvvuu.

I prepared so many dishes all alone on this occasion which i give credit myself. enough of my self dabba. But it is the first time we are celebrating this festival without parents/ inlaws.But i made it a point all should be done properly.
Sankrathi is also famous for rangolis. But this time i did not made any rangoli, asked to my servant to do the job.

I prepared the following items on this occasion



Aloo bajji



Chintapandu / Tamarind Pulihora



Payasam / Pongal



Aloo Curry

Aloo curry for Masala Dosa

Most of the south Indians favorite breakfast is Masala Dosa. Whenever I visit a restaurant for breakfast I definitely go for Masala Dosa. Specially the mouthwatering aloo curry / masala placed inside the dosa is absolutely ummmmmmm.. no words. I tried to make this curry which will go best with rice, roti and even dosas.This is adopted from mom inlaw . So many recipes I learnt from her. All the credits goes to her.

Ingredients :
• 5 medium potatoes boiled
• 2 medium onions finely chopped
• 4 green chillies ( according to taste)
• Salt to taste
• 2 tbsp oil
• ½ cup coriander leaves
For thadka / popu
• 1 tsp Mustard seeds
• 1tsp urad dal / minapappu
• 1 tsp chana dal/ sengapappu
• Pinch hing / asofotida
• 1 tsp turmeric
• 1 tbsp curry leaves
• 2 tbsp lemon juice (optional)


Aloo Masala curry
How to prepare :
1. Heat oil in a pan add mustard seeds, when they start spluttering, add urad dal
and chana dal, fry till golden brown.
2. Next add turmeric , finely chopped green chillies and onions and fry till onions are translucent.
3. Add curry leaves with partly mashed potatoes and salt. Mix it properly.
4. Stir for 5 mins. Then add lemon juice and mix properly and remove it from the flame.
5. Sprinkle coriander leaves.
6. Spicy and hot aloo curry is ready.

Sweet Pongal

First time i tried this out, which turned very delicious.It is so yum yum.. No, no this is not my say, but my hubbys words.

Ingredients :
• 1 cup rice
• ½ cuo moong dal / pesarapappu
• 3 cups of water
• 1 cup grated coconut dry / fresh
• 1 cup sugar
• 1 tsp cardamom powder
• 1 tbsp cashew nuts
• 1 tbsp raisins
• 3 tbsp ghee
• 2 cups milk


Sweet Pongal
How to make :

1. Pressure cook rice + dal + grated coconut with 3 cups of water till you get 3 whistles
2. Fry cashews and raisins in 1 tbsp of ghee and keep it aside
3. Add the cooked rice and dal mixture in the same pan in 2 cups of milk with sugar.
4. stir it continuously so that it wont get burnt at the bottom
5. Cook it till you get good consistancy. (Not too solid not too liqiud)
6. Add the remaining ghee from the top and mix it.
7. Finally add cashews and raisins.
8. Sweet Pongal is ready to eat.

Note : Chilled dessert is even more tastier

Hot Pongal / Pulagam

This is hot pongali with lots of ghee and spicy pepper. My daughter says kamma (means very tasty). This recipe is very easy , quick and tasty.
Ingredients :
• 1 cup rice
• ½ cup Moong dal / green gram / pesarapappu
• 3 Pepper / Miriyalu
• Salt to taste
• 3 tbsp ghee( acc to taste)
• 3 cups water
• ½ tsp turmeric





Pongali

How to prepare :
1. Pressure cook rice + dal +Salt +turmeric +pepper (slightly crushed) with 3 cups of water
2. Cook till 3 whistles
3. Add 3 tbsp of ghee to the pongal and mix it properly
4. Hot Yummy pongal is ready to eat .
5. You can have it tomato pickle or taken as it is.

Bhogi specials

Bhogi is the first day of four-day Sankranthi festival in Andhra Pradesh and Karnataka. Tamil people celebrate Bhogi as Bhogi Pongal. Bhogi Mantalu and Bhogi Pallu are the main ritual during Bhogi festival. In the early morning, people light a sacred bonfire called Bhogi Mantalu. Children dance around bhogi mantalu, singing songs in praise of the gods and the South Indian harvest festival.
On Bhogi day, women folk spray cow dung and water in front of house and draw rangoli (muggulu). On Muggu (rangoli), gobbemmalu are kept. Gobbemma is a cow dung ball, decorated with pasupu (turmeric), kumkum, and flowers.

Bhogi pallu is special ritiual to be performed in the evening. On this day children wear new dresses and They are given bhogi pallu , mixture of fruits like berries / regu pallu , sugarcane / cheruku gaddalu, rice with some coins are showered on the heads of children to protect them from evil forces. Aarti is given to the children and later tambulaluu to the muthaidulu / married women.


Bhogi pallu

Thambulalu

Shaahi Paneer

Name itself has some royal feeling . This recipe is taken from my mother-inlaw.
She is an expert in North Indian as well as south Indian dishes. I am making an effort to learn some of the delicious recipes from her. Well here is shaahi paneer .

Ingredients :
• 200gms Paneer
• Handful of cashew nuts soaked overnight and made into fine paste
• 3 medium tomatoes chopped and made in to fine paste
• 2 medium onions made into paste
• 1 tsp garam masala powder
• 1 tsp daniya powder
• 1 ½ tsp chilli powder
• ½ tsp turmeric powder
• Salt to taste
• 3 tbsp oil
• 1 tsp ginger garlic paste
• Few coriander leaves






Shaahi Paneer


How to prepare :
1. Heat oil in a pan, add cumin seeds and fry them for a minute
2. Next add ginger garlic paste and fry till the raw smell is gone (2min)
3. Next add onion paste and fry for 3minutes till brownish color.
4. Next add tomato paste and cook for 5 minutes
5. Add chilli powder, daniya powder, garam masala powder and salt with little water
6. And cook the mixture so that all the spices are mixed properly
7. After 5-10 minutes , add cashew nut paste to the mixture and stir for 5 minutes
8. Finally add paneer to the mixture and stir it continuously for a minute
9. Shaahi Paneer is ready. You can have it with roti,puri and pulao.
Note :
Paneer has to be added to the gravy 5 minutes before you eat because paneer may get dissolved in it. You can overcome it by frying paneer in low flame till golden brown and add to it.

Coriander chutney / Kothmir pachadi

Coriander Chutney : Coriander chutney is so yummy, very easy and quick recipe . Coriander is so freshly available in Bangalore and the aroma is irresistible.The flavor is so good.There are many ways to make the chutney.Mothers recipe is right here.

Ingredients :
• 1 bunch coriander leaves cleaned and chopped roughly
• 8 dry red chillies
• Lemon size Tamarind
• Salt to taste

For Seasoning :

• ½ tsp mustard seeds
• 1 tsp urad dal
• Pinch hing
• Pinch turmeric
• ½ tsp cumin seeds
• 1 ½ tbsp oil


Coriander Chutney

How to prepare :
1. Heat ½ tbsp oil in a pan, add red chillies and fry them for 2-3mins.
2. Blend these red chillies along with cumin seeds
3. Next add to it chopped coriander leaves, salt,tamarind and make a paste.
4. Heat oil in pan, add mustard seeds, when they start spluttering, add urad dal
5. Fry them for a minute and in the last add hing and turmeric
6. Add the seasoning to the paste
7. Delicious Coriander chutney is ready to be taken with Hot rice / any snacks

If u want chutney to be in liquid form you can add little water while grinding and adjust the salt and chillies accordingly.Instead of red chillies we can use green chillies too.

Tomato - onion Raita

Raita is a cool summer dish. It is mostly taken with pulao or any fried rice. It can also taken as it is.

Ingredients :
• 2 medium ripe tomatoes chopped finely
• 1 onion chopped finely
• ½ bunch coriander leaves chopped finely
• ½ tsp mustard powder (optional)
• Salt to taste
• 2 cups curd / yogurt


Tomato onion Raita

How to prepare :
1. Beat the curd lightly until smooth
2. Add chopped tomatoes, onions, salt,mustard powder and coriander leaves to the curd
3. Refrigerate for about 30 minutes. Garnish with coriander leaves.
4. Healthy tasty chilled Tomato and onion raita is ready to be served with pulao.

Note : Most of them add chilli powder, pepper powder and cumin powder to the raita. It is personal choice

Carrot Halwa

Carrot halwa is done quite often in our house. But krishna happen to eat very less sweets. But he likes the carrot halwa made by me.I personally like this delicious dessert. It is very simple to make. Anybody can try it.

Ingredients:

1. 4 cups of grated carrot

2. 1 1/2 cups sugar

3. 5 tbsp of ghee

4• 10-15 Cashew nuts crushed

5• 10-15 Raisins

6• 1 cup sugar

7• 1tsp Cardamom(Ilaichi) powder




Carrot Halwa
How to prepare

1. Take 1 tbs of ghee in a pan and fry Cashew nuts and Raisins separately and keep
them aside
2. Add 2 tbsp of ghee in a pan, maintain low flame
3. After 30seconds, add grated carrot to it, stir for 10 mins continuously.
4. Add 3 cups of water and keep the lid,cook for 10-15 mins, stir occasionally so
that it doesn’t stick to the pan
5. Continue this process till beetroot becomes soft
6. Add 1 cup of sugar, Cardamom powder to it and stir it for 5mins.
7. Add raisins and cashews to it
8. Finally garnish it with the remaining cashews and raisins
9. Delicious carrot halwa is ready to be served.

Happy New Year 2010

Sweet Corn and Potatoes with Tomato gravy

Last month I was having conversation with my friend , I generally asked her whats the menu today, she told me that she did this Healthy and tasty dish , corn and potato with tomatoes. Since then I was just curious about doing.
Last week I bought all the ingredients required for this recipe but somehow it got delayed. Finally I have done that with a little variation today. Sweet corn was very fresh and the dish was delicious as usual.

Ingredients :
• 1 ½ cup boiled sweet corn
• 1 cup boiled potatoes chopped
• 3 medium tomatoes chopped
• 2 medium onions chopped
• 1 ½ tsp red chilli powder
• 1 tsp coriander powder
• 3 cloves
• 1 small cinnamon
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp oil
• 5 tbsp of water
• 1 tsp corn flour


Sweet corn and Potatoes with Tomato Gravy
How to prepare :

1. Blend onions and tomatoes into a fine paste separately .
2. Pressure cook sweet corn and potatoes till you get exactly 2 whistles.
3. Heat oil in pan, add cloves ,cinnamon fry for a 1min. Then add ginger garlic
paste fry till the raw smell is gone and it is somewhat brown in color.
4. Next Add onion paste and fry for 3mins
5. Next add tomato paste and cook for 5mins stirring In between so that it wont get
burnt
6. Add , 1 small glass of water to the mixture and add coriander powder ,chilli
powder and salt and allow it to cook for few minutes so that all the spices are
mixed properly
7. Add boiled potatoes and corn to the gravy and cook for 5 mins. You can add water
to the mixture if the consistency of the gravy is thick.
8. After 5-10 mins add 1 tsp of corn flour diluted in little water to the mixture
and stirring continuously for a minute.
9. Sweet corn with aloo in tomato gravy is ready and have it with rotis or any
Indian bread.

Tomato chutney / Tomato pickle / Tomato pachadi

Ingredients :

• 5 medium tomatoes chopped roughly
• 2 medium onions chopped
• 2 tbsp oil
• Salt to taste
• 4-5 green chillies ( add more or else acc to taste)
• 3-4 flakes of tamarind
• 3 tbsp Sesame seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1tsp urad dal
• 1 tsp mustard seed
• 3 dry red chillies
• Pinch of hing


Tomato chutney



How to prepare :

1. Heat oil in a pan, roast sesame seeds say 2-3 min.keep aside.
2. Next roast coriander seeds in the same skillet for 2-3 min stirring
continuously,keep it aside.
3. Heat oil in the same pan, and fry green chillies till white bubbles are formed, be
careful since they happen to splutter right on ur face.
4. keep the chillies aside and in the same oil add chopped tomatoes and cook them
for 5mins
5. First grind sesame seeds + coriander seeds.Next goes cooked tomatoes,salt,green
chillies,onions,tamarind, make a fine paste.
6. Heat 1 tbsp of oil in a pan ,add mustard seeds, when they splutter add red
chillies, urad dal fry till it is golden brown ,finally pinch of hing.
7. Tomato chutney is ready to be taken with either chapathis or rice.
8. Chopped onions to the side make it even more tastier

Palak Chutney / Palak Pachadi / Spinach pickle

Mom used to make this pickle quite often and we all used to love the dish. Goes best with rice, with finely chopped onions in between makes it even more tastier.

Ingredients :
1. 3 bunches of palak cleaned with water and finely chopped
2. Marble size tamarind
3. 1 small onion
4. 3-4 green chillies / add more or less according to taste
5. Salt to taste
6. 3 tbsp oil
7. 5-8 dry red chillies
8. 1 tsp dhaniya powder
9. 1 tsp cumin seeds
10. ½ tsp turmeric

For tempering / Popu / thaalinpu ( so many names)

1. 1tsp mustard seeds
2. Pinch asofotida
3. 1 tsp Urad dal


Palak chutney

How to Prepare :

1. Cook chopped palak in a 1 tbsp of oil till water gets evaporated.
2. Now add red chillies in the another skillet / kadai fry for 25 sec
3. In a mixer add cooked palak, tamarind( you cane also add pulp),red chillies,
dhaniya powder,cumin seeds,salt and turmeric into a fine paste.
4. For tempering , Heat 1 tbsp of oil in kadai ,add mustard seeds when they start
spluttering add urad dal fry till golden brown and in the last add hing /
asofotida. Add to the pachhadi / chutney .

Note : red chillies can be added more or less according your taste.
Tamarind is directly or made can extract pulp and used .

Chilli Gobi / Spicy Cauliflower curry

Chilli Gobi / Spicy Cauliflower curry : Name itself is very tempting. The other day I have gone through chilli paneer recipe which made me do this spicy chilli cauliflower curry. Cauliflower is very tasty vegetable which can be taken either dry or with gravy.Chilli gobi is a dry dish with lots of chillies and sauces and very easy to make. It goes best with rice. I have done my own variations to this recipe.

Ingredients :
1. 1 medium size cauliflower / 3cups of florets
2. 2 medium size potatoes boiled and cut into cubes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 1/2tsp cumin seeds
7. 1tsp urad dal
8. Pinch hing / asofotida
9. 2tsp chilli powder
10. 1tsp chilli sauce
11. 1tsp soya sauce
12. 2tbsp corn flour
13. 2 green chillies
14. 1 tsp coriander powder
15. 2 tsp gram flour / besan
16. Pinch of azinomoto
17. ½ tsp turmeric
18. 2 green chillies
19. 2 tsp curry leaves
20. 1 bunch coriander leaves




Chilli Gobi
Method :
1. Cook the florets in warm water for 10mins with little salt.
2. Take a bowl,add 2 tbsp of corn flour and salt.
3. Mix the florets to the above mixture properly
4. Heat oil in a pan add cumin seeds , when they start spluttering add urad
dal ,curry leaves,finely chopped green chillies followed by hing
5. Add florets and boiled potaoes to the mixture and fry it for 5min .
6. Sprinkle some water keep the lid and allow to cook.(too much of water should not
be used,since cauliflower cooks very quickly)
7. When the cauliflower is tender remove the lid.
8. Stir fry the mixture for every 2-3mins till the cauliflower golden brown
9. Now add chilli powder,salt,daniya powder ,besan ,azinomoto,soya sauce,chilli
sauce turmeric and fry the mixture for 5 min continuosly.
10. Now add finely chopped coriander leaves, serve hot with rice

Note : If you don’t want too much spiciness you can reduce the chilli quantity.

Aloo and Palak Sabji / Potato and Palak curry

It was a lovely evening and I had to prepare something for dinner tonight. I thought of doing something, which is different and tasty. As usual K is the” bali ka bakra” lol. Jokes a part, I started doing some good cooking lately. My dear K happen to like them at gun point haha.


I had some fresh palak and baby potatoes and decided to combine these two. Though this is not my idea entirely, I read this recipe from other blog, made little changes and it was very tasty.

Ingredients :
1. 3 bunches of fresh palak
2. 250gms baby potatoes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 2 cloves
7. 1 small piece cinnamon
8. 2 green chillies


Potato and Palak curry

Procedure :
1. Boil the potatoes and make holes with a fork into them
2. Heat 1 tbsp of oil in pan .Add cleaned and chopped palak to it.
3. Cook for about 4-5mins allow it to cool
4. Make a paste of 2 green chillies + cooked palak +salt and keep it aside
5. Heat remaining 2tbsp of oil in a wok ,when hot add cloves cinnamon. Fry for 1min
6. Next add ginger garlic paste till raw smell is gone.
7. Add palak paste to the mixture and cook for 5 mins.
8. Add 1 cup of milk and add boiled potatoes to it and cook for 10mins
9. Serve hot with rotis

Note : I used only little spices you can add more spices to make it more spicer.
Milk was readily available so I used it, instead cream can also be used.
Salt has to be carefully used since palak already has some amount of salt in it.