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"