Preparation / Directions:
Put the washed spinach in a pan, add very little water (just a sprinkle)
and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold
under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light
brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3
minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
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