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:

1. Take about a tbsp of olive oil in a pan and set it on medium heat.
2. Once the oil is hot enough, add garlic and fry for about 30 seconds.
3. Add the chopped onions and saute for a minute or two.
4. Add the tomatoes, pinch of turmeric, 1/2 of the required salt and chilli powder. Keep cooking until the tomatoes begin to become soft.
5. Toss the boiled chick peas, potatoes and stir for a minute or two.
6. Finally, add all the spinach with the rest of the salt and stir till the spinach wilts.
7. It is not necessary to cook the spinach for a long time.
8. This can be eaten as it is or with rice or chapattis.
9. It is a quite warm and appetizing salad on a cold winter day.

Recipe courtesy of Sify Bawarchi