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Ingredients
|
Quantity
|
|
Chopped spinach
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3 cups
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|
Fine chopped onion
|
2large
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|
Potatoes – boiled and peeled
|
2 large
|
|
Tomato grated
|
1
|
|
Green chillies
|
2
|
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1” piece ginger
|
1
|
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Lemon juice
|
1 tsp
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|
Wheat or other flour
|
½ tsp
|
|
Red chilli powder
|
1 tsp
|
|
Cinnamon – clove powder
|
1 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Cumin seeds
|
½ tsp
|
|
Asafoetida
|
2 pinches
|
|
Garam masala
|
½ tsp
|
|
Butter
|
½ tsp
|
|
Ghee
|
4 tbsp
|
|
Salt
|
to taste
|
Put the washed spinach in a pan, add very little water (just a
sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander. Put in a mixie, add
green chilli and run for a minute. Keep slightly coarse, do not make very
smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry
potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee
add the cumin seeds. Add the ginger, onions and fry till very tender. Add the
tomato and further fry for two minutes. Add all the dry masalas and fry till
ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the
flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before serving
heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable
and mix gently. Serve hot with naan or parathas or even rice.
