About Three Layered Rice Recipe: The crunchiness of the aloo lachchas, the softness of the paneer, the tanginess of the tomato gravy and the aroma of the masalas. This combination creates an explosion ...

Blanch the spinach and make a puree with little water. Keep aside.

Keep stirring frequently. 5. Add potato cubes and fry on high heat for 3- 4 minutes. 6. Add tomato puree and the vindaloo paste. Now add salt to taste, turmeric powder, and water to the cooker. 7.

I usually cook this potato-tomato sabzi with steamed rice. Every Indian family prepares a variant of this curry for holidays ...