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Ingredients (Measurement Conversion Calculator) teaspoon
Green chilli - 2
inely chopped
Cumin
Ginger - 1, small piece
Turmeric powder - 1/2 teaspoon
Lemon juice - 1 teaspoon
Spinach - 3 cups, washed and chopped
Onion - 2, large,
Clove powder - 1 teaspoon
Potatoes - 2, large, boiled and peeled
Flour - 1 teaspoon
Salt - to taste
Cinnamon powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Ghee or Butter or Oil - 4 Tablespoon
eeds - 1/2 teaspoon
Butter - 1/2 Tablespoon
Tomato - 1, grated
Asafoetida - 1 pinch
Red chilli powder -
Directions
Put the washed spinach in a cooking pan, sprinkle water and add a pinch of salt to it. Cover the pan and boil at maximum heat for 2 inutes. Cool quickly by holding the closed can under running water. Put the spinach and green chilli in a mixer. Mix for a minute until he spinach is partly smooth. Cut the potatoes into big pieces. Heat oil / butter / ghee in a different pan and fry potatoes until they re light brown. Add cumin seeds to the pan. Add ginger, onion and fry until they are tender. Add tomato and fry for two more minutes. Add ll the dry spices and fry till oil / butter / ghee separates. Add spinach and potatoes. When the contents start boiling sprinkle flour nto it and stir well. Boil for 2-3 minutes. Add lemon juice. Before serving heat butter in a pan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan / parathas / roti / rice.
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Vegetarian dish, Served with main course
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