INGREDIENTS:
3 cups chopped spinach
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter 4 tbsp. ghee
salt to taste
METHOD:
*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.
METHOD:
*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
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