Aloo, Palak, Gobi Curry

It was one cold evening and I had to cook. I was having a usual fight with my wife on phone who is back in India. Suddenly I realised that it was 9:30 PM. Ramesh, Antony, and Praveen should have been hungry. Realising that I also found that prasanth is yet to return from office. I asked them whether they were hungry. Fortunately they had not lost their patience and they said they were not.! And praveen had a slight flu due to the sudden climate change. I found that the rice in the rice cooker was ready. now what? I saw that there was some carrot and beans there and I cut them as if for some frid rice. Then I thought "i will make some pulav ?". thinking that I started peeling the potatoes. Then suddenly I felt, Fried rice with potato fry would be a great idea. then when i lookedint the refrigerator, I saw that there was a cauliflower. I broke some pieces off it and added. Suddenly I thought if it was fried rice and potatoes, it would be very dry; why not make a aloo gobi ? thinking that I added some choppped onions and found that there were hardly any fresh peas for adding to it.

So I thought will try a new curry. and hence was this curry evolved out of our pan.

*2 tablespoons cooking oil
*1 large onion, chopped
*1 large head of cauliflower, chopped into 3 inch pieces
*3 large potatoes peeled and cut into 3 inch pieces
*1 cup of finely chopped spinach(paalak)
*3 cloves garlic, chopped
*3 Medium sized potatoes beaten to puree
*1 cup water
*1 teaspoon fresh grated ginger
*1 teaspoon cumin
*1 tablespoon + 1 teaspoon tumeric powder
*1/2 teaspoon coriander
*1/4 teaspoon (or more if you can handle it) crushed red pepper
*salt, pepper to taste

1. Heat oil in a large skillet. Add onions and cook until softened. Add garlic and cook for about 1-2 minutes. Add water, and stir in ginger, cumin, tumeric, and coriander, and red pepper. Cook for about 3-4 minutes. Pour contents of skillet into a separate bowl. Do not discard any remnants in the skillet.
2. Add the cauliflower and potatoes to the same skillet and cook for about 4-5 minutes, stirring occasionally. Pour in the water mixture and stir to coat the cauliflower and potatoes evenly. Cover and cook for about 7-8 minutes until the cauliflower is softened.
3. Add the spinach and stir. Spinach cooks well.
4. Add the tomato puree. Add more masala if required.
5. Add salt and pepper to taste.

Keep Stirring till it gets to the required consistancy.