| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Chopped spinach |
| 2 |
lg |
Onoins chopped fine |
| 2 |
lg |
Potatoes boiled and peeled |
| 1 |
|
Tomato grated |
| 2 |
|
Green chillies |
| 1 |
|
1 inch piece ginger |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Wheat or other flour |
| 1 |
ts |
Red chilli powder |
| 1 |
ts |
Cinnamon-clove powder |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Cumin seeds |
| 2 |
|
Pinches asafoetida |
| 1/2 |
ts |
Garam masala |
| 1/2 |
tb |
Butter |
| 4 |
tb |
Ghee |
|
|
Salt to taste |
INSTRUCTIONS
Put the washed spinach in a pan, add very little water (just a
sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold
under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth.
Keep aside.
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
asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks
in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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