Yield: 4 servings
|6 tablespoons||Cooking oil|
|½ teaspoon||Mustard seeds|
|1 teaspoon||Cumin seeds|
|8 \N||To 10 fenugreek seeds optional|
|1 tablespoon||Curry leaves (or 1 ts. curry powder)|
|3 smalls||Cloves garlic, minced|
|3 \N||Dried red chili peppers, coarsely chopped|
|1 pounds||Fresh leaf spinach or 1 8 oz. pkg frozen leaf spinach, finely chopped|
|1 tablespoon||Ghee, or unsalted butter|
|1 large||Potato, peeled and idced|
|1 large||Onion, finely sliced|
|½ teaspoon||Ground turmeric|
|1 teaspoon||Ground cumin|
|½ teaspoon||Garam masala|
|¼ teaspoon||Chili powder (or to taste)|
|2 larges||Ripe tomatoes, skinned and chopped|
|1 teaspoon||Salt (or to taste)|
1. Heat 2 tb. of oil from the specified ammount over medium heat and fry mustard seeds until they pop.
2. add the cumin seeds, fenugreek (if used) and curry leaves or powder and immediately follow with the garlic and chili peppers.
Allow garlic to turn slightly brown.
3. Add the spinach, stir amd mix thoroughly. Cover and simmer for 15 minutes stirring occasionally.
4. melt the ghee or butter over medium heat and brown the diced potatoes. Remove from heat and set aside.
5. Heat the remaining oil over medium heat and fry onions until well browned (about 10 minutes), be sure not to burn the onions or they will taste bitter.
6. Adjust the heat to minimum and add turmeric, cumin, garam masala and chili powder, stir and fry for 2-3 minutes.
7. Add the spinach, potatoes, tomatoes, and salt, cover and simmer for 10 minutes or until the potatoes are tender, stirring occasionally. Remove from heat. Time for preparation takes 25 to 30 minutes, cooking takes 50 minutes.
Serving ideas: Serve with Dahl Gosht and plain boiled rice or Murghi Jhal Frezi and Parathas/Rotis/Chapattis To freeze: Freeze before adding the potatoes.
From The Complete Indian Cookbook by Mridula Baljekar typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-12-95