- 3 cups chopped spinach
- 2 large onoins chopped fine
- 2 large potatoes boiled and peeled
- 1 tomato grated
- 2 green chillies
- 1″ piece ginger
- 1 tsp. lemon juice
- 1/2 tsp. wheat or other flour
- 1 tsp. red chilli powder
- 1 tsp. cinnamon-clove powder
- 1/4 tsp. turmeric powder
- 1/2 tsp cumin seeds
- 2 pinches asafoetida
- 1/2 tsp. garam masala
- 1/2 tbsp. butter
- 4 tbsp. ghee
- 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.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh