INGREDIENTS

INSTRUCTIONS

Wash the spinach well and then put into a large saucepan. Just cover
with water and bring to the boil. Meanwhile, peel and cut the  potatoes
into 1-inch cubes and add to the saucepan. Simmer the  spinach and
potatoes for about 10-15 minutes until the potatoes begin  to soften.
Now drain the saucepand of water and place the spinache  and potato
mixture to one side.  Peel and thinly slice the onion and garlic. Heat
the ghee or cooking  oil in another saucepan and add the onion and
garlic and cook for 2  minutes. Then add the spices but not the salt.
Stir for a further  minute and add the potato and spinach mixture.
Combine this gently  with the spice mixture, making sure not to crush
the potatoes. Add  the salt, adding slightly more or less according to
taste. Allow to  simmer very slowly for a further 10 minutes. The idea
is that all the  spice mixture should be easily absorbed into the
vegetables.  This dish should be very dry and it should not be
necessary to add any  extra water as the spinach holds quite a lot of
water itself.  Per serving: 238 Calories; 19g Fat (70% calories from
fat); 3g  Protein; 15g Carbohydrate; 24mg Cholesterol; 494mg Sodium
NOTES : I usually use frozen spinach.  Recipe by: Indian Cooking,
Khalid Aziz  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 632.6mg
Potassium: 291mg
Carbohydrates: 7.2g
Fiber: 3.7g
Sugar: 1.5g
Protein: 3.5g