Ingredients
- 3 cups chopped spinach
- 2 Potatoes boiled
- 2 onions chopped fine
- 1 tomato Chopped
- 2 Green Chilies
- Cumin seeds
- 1 tsp. clove powder
- 1 tsp cardamom powder
- 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
- 1 tsp. red chili powder
- 1/4 tsp. turmeric powder
- 2 garlic Flakes - chopped
- 1" piece ginger grated
- 1 tsp. lemon juice
- 1/2 tsp. wheat or other flour
- Pinch of asafoetida/Hing
- 1 tbsp. butter or Oil
- salt to taste
Time Required: 45 Minutes
METHOD:
- 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. To cool quickly, hold under running water in a colander.
- Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
- Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
- Heat the pan with 2 tsp 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/butter 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/hing and pour over the vegetable and mix gently.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.