Ingredients:
• 10 oz – fresh coarsely chopped Spinach
• 1 can – Chickpeas or 2 cups of boiled Channa
• 1 – medium size red Onion chopped
• 1 – big Tomato chopped
• 2 to 3 – medium sized Potatoes boiled and cubed
• 2 – green chillies, slit finely lengthwise
• 2 tsp – finely chopped Garlic
• 1/4 tsp – Turmeric powder
• salt to taste
• 1/4 to 1/2 tsp – chilli powder
Method:
- Take about a tbsp of olive oil in a pan and set it on medium heat.
- Once the oil is hot enough, add garlic and fry for about 30 seconds.
- Add the chopped onions and saute for a minute or two.
- Add the tomatoes, pinch of turmeric, 1/2 of the required salt and chilli powder. Keep cooking until the tomatoes begin to become soft.
- Toss the boiled chick peas, potatoes and stir for a minute or two.
- Finally, add all the spinach with the rest of the salt and stir till the spinach wilts.
- It is not necessary to cook the spinach for a long time.
- This can be eaten as it is or with rice or chapattis.
- It is a quite warm and appetizing salad on a cold winter day.
Recipe courtesy of Sify Bawarchi