Palak Aloo curry

My hubby does not like potato in an other form except Aloo Parantha. But I keep Paranthas only for holidays.
So,this recipe got evolved in the process of finding place for Aloo,Palak and methi leaves in our dinner.
Ingredients:
1. Fenugreek,Spinach Leaves-Washed,cleaned and finely chopped
2. Curd- Would prefer the thick and sweet kind curd from Nestle or Amul - For gravy
3. Onion and Tomatoes - In puree form ( I have small blender to make paste of fresh onions and tomatoes)
4. Methi seeds, mustard seeds,Dry Red Chillies and Tez Patta,Jeera and Dhania Seeds - For tadka
5.Garlic and Ginger paste
6.All the main dry masalas - Coriander powder,garam masala,salt,Haldi,red chilli powder
7.Aamchoor (Dry Mango Powder) - For special taste
8. Baby potatoes - Boiled -not mashed..
9.Refined Oil
10.Vinegar


Procedure:
1.Heat refined oil in a pan and add methi seeds,mustard seeds,dry red chillies and Tez Patta,jeera seeds and dhaniya seeds.
2.Once sputtering starts,add onion paste with garlic paste and ginger paste.I prefer to use more of garlic and ginger pastes for good flavour and nutrition wise.
3.Once onion is slightly yellowish,add tomato paste and chopped leaves and fry till the raw smell of leaves is little less.Add Vinegar also (just a spoon...it helped me for reducing the spinach smell and for good taste)
4.Add all the dry masalas and cook for some time..
5.Now add curd to the pan.Incase it is very thick,beat it before you put it in pan otherwise you will see white patches in curry and the taste will also not be good.
6.Add Aamchoor powder and cook for 5 minutes.
7.Now take a fork and put holes in the potatoes (medium size) and put the tomatoes in the curry.
8.The potatoes should submerge in curry and the curry should enter the holes (thts why the size of potatoes should not be very small).
9.Cover with lid and now cook on low flame for 10-15 minutes.
10.Garnish with Coriander leaves.:)
Here it is ...