Ingredients
Chopped Spinach 3 cups
Chopped Onions 2 large
Tomato grated 1
Green Chilies 2
Ginger 1” piece
Lemon Juice 1tsp
Wheat or other flour ½ tsp
Red chilli powder 1tsp
Cinnamon clove powder 1tsp
Turmeric powder ¼ tsp
Cumin seeds ½ tsp
Asafoetida 2 pinch
Garam Masala ½ tsp
Butter ½ tsp
Ghee ½ tbsp
Salt to taste
Method Of Preparation
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 asafetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.
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 asafetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.
No comments:
Post a Comment