Spinach Dill & Potatoes Vegetable

2 bunches of Spinach (pick, clean, wash & drain)


1 small bunch dill chopped finely (optional)


8-10 baby potatoes with skin washed & pat dry


2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped


1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.


Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.



Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Creamy Potato Spinach Bake

800 gms Potatoes (peeled & cut into 1/4 inch thick rounds)
1 pkt of frozen Spinach ( thawed & squeeze out the water completely)
1 cup chopped goan sausages (you can use any sausage or mince if you like)
1/4 tsp pepper powder
1/4 tsp chilli powder
1/2 tsp salt
6-8 slices of cheddar cheese
1/2 litre milk
1 tbsp butter
3 tbsp plain flour


Take the round cut potatoes, sprinkle salt, pepper & chilli powder and leave it aside.

Take a pan put the spinach and the sausage and cook for 2 minutes on high flame till the spinach is wilted.

Take 6x6x3 Pyrex or any small pyrex square glass dish.

Line the potatoes in one layer , now lay the spinach over the potatoes.

On top of the spinach now layer the remaining potatoes.

Make the creamy white sauce : Take milk in a pan and boil, add a tbsp butter and lower the flame.

Now add the 3 tbsp of flour mixed in 1/2 cup of water to the boiling milk and let it simmer for another 2 minutes. Make sure to keep stirring until the sauce thickens and is very creamy & smooth. Add salt & pepper as per taste.

Pour this sauce gently on top of the layered potatoes & spinach.

Lay the cheese slices over the white sauce.

Bake it in a preheated oven for 50 - 60 minutes on 225C.

Aloo Nilgiri

I had some palak (spinach) lying in my fridge for couple of days and didn’t know what to do with it. I like to eat it plain with potatoes, my husband likes it with dal and my daughter (Sabrina) wanted it with paneer. I really didn’t know how to fulfill everyone’s taste buds. Wanted to make something different so decided to make Aloo Nilgiri (Diced Potatoes in Spinach Sauce). Sabrina says Mama its awesome and she relished it some plain rice. She orders me to make this for Easter Pound Party.

Here goes the recipe, try it and I’m sure you will love the tantalizing flavour of the Spinach. You can substitute Potatoes with chicken, mutton, fish and off course Paneer.


Ingredients to make Spinach Puree

2 big bunch Palak (Spinach)
1 tsp cumin seeds
3 green chillies
1” piece of ginger
1 cup of water

Boil the above all ingredients until palak is tender, cool it and then puree it in the blender and keep it Aside.



½ Kg Potatoes (boiled firm and diced as desired.)
2 big tomatoes (finely chopped)
3 medium onions (finely cubed)
3 green chillies chopped
2” piece of ginger chopped
1 tsp cumin
2 tsp heaped coriander powder
1 tsp turmeric
4 Tbsp Oil
1 ½ tsp Salt


Put 4 tbsp oil in a non stick pan , once the oil is hot put the minced onion and the cumin seeds. Add the salt. Once the onions brown add the chopped chillies, ginger, tumeric, coriander powder and fry it well till the oil separates. Add the tomatoes and fry well again. Now add the Spinach puree stir well. Add the boiled diced potatoes and keep it on sim for 15 minutes. Check the salt and add if you need more. Serve it with Paratha or Naan. It is really Awesome…………