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Oil - 4 Tablespoons
Onion - 1, finely chopped
Curry leaves - 4
Fenugreek seeds - 6
Kalonji - 0.25 teaspoon
Tomatoes - 2, sliced
Garlic pulp - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1.5 teaspoons
Salt - 1 teaspoon
Mango powder - 1.5 teaspoons
Potatoes - 6
Spinach - 9 oz
Water - 0.25 pint
Red chillies - 2, sliced
Cilantro - 2 Tablespoons, chopped
Shredded ginger - 10 pieces
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Heat oil and fry the onion, curry leaves, fenugreek and kalonji until they have changed colour. Reduce the heat to medium and add the tomatoes, garlic, chili powder, coriander, salt and mango powder. Stir fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes. Add water, cover and cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chillies and the cilantro and remove from heat. Garnish with the shredded ginger and serve with chapatis.
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