Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Oil
1 ea Onion, chopped
4 ea Curry leaves
6 ea Fenugreek seeds
1/4 ts Kalonji
2 ea Tomatoes, sliced
1 ts Garlic pulp
1 ts Chili powder
1 1/2 ts Coriander
1 ts Salt
1 1/2 ts Mango powder
6 ea Potatoes
9 oz Frozen spinach
1/4 pt Water
2 ea Red chiles, sliced
2 tb Cilantro, chopped
10 ea Pieces ginger, shredded

Heat oil saute the onion, curry leaves, fenugreek kalonji until
they hae changed colour. Reduce teh heat to medium add the
tomatoes, garlic, chili powder, coriander, salt 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 cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles the cilantro. Mix
thoroughly transfer to a serving dish. Garnish with the shredded
ginger serve with chapatis.

Shehzad Husain, "Vegetarian Indian Cookery"

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