Mint Baby Potatoes in Creamy Spinach Gravy

You will need :-

• 5-6 baby potatoes
• 1 bunch cleaned and washed spinach leaves
• 100 ml mild whisked yogurt ( if it's sour take 60 ml yogurt and 40 ml milk or coconut milk )
• 20 ml single cream
• 4-5 tbsp oil
• 1 big chopped ripe tomato
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp cumin and coriander powder ( dhanajeera )
• 1/2 tsp garam masala
• Salt to taste
• 1/2 tsp kasoori methi

You will need :- Marinate

• 1 tsp chopped fresh mint leaves ( increase or decrease according to your taste ) I used 2 tsp
• 3 tbsp fresh coriander leaves
• 2 tsp chopped fresh green chillies
• 1/2 tsp cumin seeds
• 1/4 tsp dry mango powder or 1/2 tsp lemon juice
• 2-3 tsp raisins

Method:-
Pierce baby potatoes and boil in salted water till they are soft inside but not too soft. Do not  over boil,  keep an eye on the potatoes.
When they are cool , peel the skin.
 Grind all the marinate ingredients using a grinder.
Add peeled baby potatoes in marinate paste, mix well and leave it aside.
Heat 2 tbsp oil in a heavy bottom pan, add turmeric powder and kasoori methi and fry for few seconds.
Now add chopped ripe tomato, red chilli powder, garam masala, dhanajeera powder and spinach.
Mix and add salt to taste.
Now add whisked yogurt and switch off the flame.
Let it cool slightly, and blend the spinach mix in the blender. Do not make fine puree.
Leave it aside to cool.
Add 3 tbsp oil in marinate potatoes and bake them or grill them for 8-10 minutes on gas mark 4-5. Alternatively you can saute them in non stick pan or kadai with oil .
Now add  coarse spinach puree into potatoes and cook with the lid on for 4-5 minutes on a low heat.
Add single cream and cook another 2 minutes.
Garnish with pomegranate seeds.
Mint baby potatoes coated in creamy spinach gravy are ready to serve with hot round and soft gujarati rotlis, Paratha, puri or Naan.