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1
Put the washed spinach in a pan, add in very little water (just a sprinkle) and a healthy pinch of salt.
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2
Cover and boil over a high flame for 2 min.
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3
Cold quickly, or possibly hold under running water in a colander.
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4
Put in a mixie, add in green chilli and run for a minute.
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5
Keep slightly coarse, don't make very smooth.
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6
Keep aside.
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7
Cut the potatoes into big pcs.
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8
Heat ghee and fry potatoes until light brown.
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9
Drain the potatoes, keep aside.
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10
In the same warm ghee add in the cumin seeds.
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11
Add in the ginger, onions and fry until very tender.
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12
Add in the tomato and further fry for two min.
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13
Add in all the dry masalas and fry until ghee separates.
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14
Add in spinach and potatoes.
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15
When it resumes a boil sprinkle the flour and stir well.
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16
Boil for 2-3 min.
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17
Add in lemon juice
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18
Just before serving heat butter in a tiny saucepan and add in the asafoetida.
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19
Pour over the vegetable and mix gently.
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20
Serve warm with naan or possibly parathas or possibly even rice.
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21
Note: You may use boiled peas, boiled corn kernels or possibly paneer chunks in the above dish, instead of potatoes.
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22
Making time: 45 min
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23
Makes for: 6
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24
Shelf life: Best fresh
