Ingredients:

• 3 cups – chopped Spinach
• 2 – large onions, chopped fine
• 2 – large potatoes, boiled and peeled
• 2 – tomatoes, finely chopped
• 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. Put the washed spinach in a pan.
2. Add very little water (just a sprinkle) and a pinch of salt.
3. Cover and boil over a high flame for 2 minutes.
4. Cool quickly or hold under running water in a colander.
5. Put in a mixie, add green chilli and run for a minute.
6. Ground the mixture to slightly coarse consistency. Do not make it very smooth. Keep aside.
7. Cut the potatoes into big pieces. Heat ghee and fry potatoes till they turn light brown.
8. Drain the potatoes. Keep aside.
9. In the same hot ghee, add the cumin seeds.
10. Add the ginger, onions and fry till very tender.
11. Add the tomato and further fry for two minutes.
12. Add all the dry masalas and fry till ghee separates.
13. Add spinach and potatoes.
14. When it resumes boiling, sprinkle the flour and stir well.
15. Boil for 2-3 minutes.
16. Add lemon juice.
17. Just before serving, heat butter in a tiny saucepan and add the asafoetida.
18. Pour over the vegetable and mix gently.
19. Serve hot with naan or parathas or even rice.

Recipe courtesy of Sify Bawarchi