Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Oil |
| 1 each | Onion, chopped |
| 4 eaches | Curry leaves |
| 6 eaches | Fenugreek seeds |
| ¼ teaspoon | Kalonji |
| 2 eaches | Tomatoes, sliced |
| 1 teaspoon | Garlic pulp |
| 1 teaspoon | Chili powder |
| 1½ teaspoon | Coriander |
| 1 teaspoon | Salt |
| 1½ teaspoon | Mango powder |
| 6 eaches | Potatoes |
| 9 ounces | Frozen spinach |
| ¼ pint | Water |
| 2 eaches | Red chiles, sliced |
| 2 tablespoons | Cilantro, chopped |
| 10 eaches | Pieces ginger, shredded |
Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes.
Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.
Shehzad Husain, "Vegetarian Indian Cookery"