Vegetarian dish, Served with main course

Indian

Spinach - 3 cups, washed and chopped

Potatoes - 2, large, boiled and peeled

Green chilli - 2

Lemon juice - 1 teaspoon

Red chilli powder -

teaspoon

Turmeric powder - ¼ teaspoon

Asafoetida - 1 pinch

Butter - ½ Tablespoon

Salt - to taste

Onion - 2, large,

inely chopped

Tomato - 1, grated

Ginger - 1, small piece

Flour - 1 teaspoon

Cinnamon powder - 1 teaspoon

Clove powder - 1 teaspoon

Cumin

eeds - ½ teaspoon

Garam Masala - ½ teaspoon

Ghee or Butter or Oil - 4 Tablespoons

Put the washed spinach in a cooking pan, sprinkle water and add a pinch of salt to it. Cover the pan and boil at maximum heat for 2 inutes. Cool quickly by holding the closed can under running water. Put the spinach and green chilli in a mixer. Mix for a minute until he spinach is partly smooth. Cut the potatoes into big pieces. Heat oil / butter / ghee in a different pan and fry potatoes until they re light brown. Add cumin seeds to the pan. Add ginger, onion and fry until they are tender. Add tomato and fry for two more minutes. Add ll the dry spices and fry till oil / butter / ghee separates. Add spinach and potatoes. When the contents start boiling sprinkle flour nto it and stir well. Boil for 2-3 minutes. Add lemon juice. Before serving heat butter in a pan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan / parathas / roti / rice.

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