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Categories:
spinach potatoes tomato green chillies ginger lemon juice flour Red chilli pwdr cinnamon turmeric cumin Asafoetida Garam Masala butter salt
Viewed: 39 - Published at: 9 years agoIngredients
- 3 c. Minced spinach
- 2 lrg Onoins minced fine
- 2 lrg Potatoes boiled and peeled
- 1 x Tomato grated
- 2 x Green chillies
- 1 x 1 inch piece ginger
- 1 tsp Lemon juice
- 1/2 tsp Wheat or possibly other flour
- 1 tsp Red chilli pwdr
- 1 tsp Cinnamon-clove pwdr
- 1/4 tsp Turmeric pwdr
- 1/2 tsp Cumin seeds
- 2 pch asafoetida
- 1/2 tsp Garam masala
- 1/2 Tbsp. Butter
- 4 Tbsp. Ghee Salt to taste
Method
- Put the washed spinach in a pan, add in very little water (just a sprinkle) and a healthy pinch of salt.
- Cover and boil over a high flame for 2 min.
- Cold quickly, or possibly hold under running water in a colander.
- Put in a mixie, add in green chilli and run for a minute.
- Keep slightly coarse, don't make very smooth.
- Keep aside.
- Cut the potatoes into big pcs.
- Heat ghee and fry potatoes until light brown.
- Drain the potatoes, keep aside.
- In the same warm ghee add in the cumin seeds.
- Add in the ginger, onions and fry until very tender.
- Add in the tomato and further fry for two min.
- Add in all the dry masalas and fry until ghee separates.
- Add in spinach and potatoes.
- When it resumes a boil sprinkle the flour and stir well.
- Boil for 2-3 min.
- Add in lemon juice
- Just before serving heat butter in a tiny saucepan and add in the asafoetida.
- Pour over the vegetable and mix gently.
- Serve warm with naan or possibly parathas or possibly even rice.
- Note: You may use boiled peas, boiled corn kernels or possibly paneer chunks in the above dish, instead of potatoes.
- Making time: 45 min
- Makes for: 6
- Shelf life: Best fresh
