Ingredients:

• 3 cups – chopped spinach
• 2 large onions, 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

Method:

1. Drop washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. After cooling grind in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
4. Keep aside.
5. Cut potatoes into big pieces. Heat ghee and fry potatoes till light brown.
6. Drain potatoes, keep aside.
7. In the same hot ghee add the cumin seeds.
8. Add ginger, onions and fry till very tender.
9. Add tomato and further fry for two minutes.
10. Add the dry masalas and fry till ghee separates.
11. Add spinach and potatoes.
12. When they begin to boil, sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
13. Just before serving heat butter in a tiny saucepan, add asafoetida.
14. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

Recipe courtesy of Sify Bawarchi