To be grounded into green paste
1 bunch of spinach
2 small onion
1 roma tomato
1 small piece of ginger
2 cloves of garlic
4-5 green chillies
1 small bay leaf
2 whole black paper
To be grounded into white paste
2 tbsp magastari na bee (optional)
1 tsp fennel seeds(optional)
5-6 baby potatoes
2-3 tbsp oil
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp garam masala
3 tbsp whole milk
pinch of asafoetida
pinch of fruit soda/eno
salt as per taste
Cut the spinach roughly and wash under running water for couple of times. You can use frozen spinach also and thaw it in microwave. Cut onion and tomato roughly. Make smooth paste of all the ingredients mention above for green paste in mixer.
Soak almonds, fennel seeds, magastari na bee in water for half an hour. Make smooth white paste in grinder.
Peel and wash the potatoes. I used regular potatoes, so I cut them in big pieces. Poke them with fork.
Take one medium pot and put it on medium flame on stove with oil. When oil is heated, add cumin seeds. When they start spluttering, add pinch of asafoetida. Add potatoes,salt and cover the pot with lid. Let the potatoes cook till they are fork tender. When potatoes are cooked, add white paste. Let it cook till oil separates. Add garama masala, red chili powder and mix well. Now add green paste and immediately add eno or fruit soda to keep the color green. If needed, add water to get gravy like consistency. Simmer the curry on slow flame for 10 minutes.
I did not want to use cream, so I added whole milk at the end. Milk gave the curry rich texture. After adding milk, again simmer the curry for 5-10 minutes.
Serve the hot green bataki with phulka roti or jeera rice.