Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Cooking oil -spinach, finely chopped
1/2 ts Mustard seeds 1 tb Ghee, or unsalted butter
1 ts Cumin seeds 1 lg Potato, peeled and idced
8 To 10 fenugreek seeds 1 lg Onion, finely sliced
-optional 1/2 ts Ground turmeric
1 tb Curry leaves (or 1 ts. curry 1 ts Ground cumin
-powder) 1/2 ts Garam masala
3 sm Cloves garlic, minced 1/4 ts Chili powder (or to taste)
3 Dried red chili peppers, 2 lg Ripe tomatoes, skinned and
-coarsely chopped -chopped
1 lb Fresh leaf spinach or 1 1 ts Salt (or to taste)
-8 oz. pkg frozen leaf

1. Heat 2 tb. of oil from the specified ammount over medium heat and
fry mustard seeds until they pop.

2. add the cumin seeds, fenugreek (if used) and curry leaves or
powder and immediately follow with the garlic and chili peppers.
Allow garlic to turn slightly brown.

3. Add the spinach, stir amd mix thoroughly. Cover and simmer for 15
minutes stirring occasionally.

4. melt the ghee or butter over medium heat and brown the diced
potatoes. Remove from heat and set aside.

5. Heat the remaining oil over medium heat and fry onions until well
browned (about 10 minutes), be sure not to burn the onions or they
will taste bitter.

6. Adjust the heat to minimum and add turmeric, cumin, garam masala
and chili powder, stir and fry for 2-3 minutes.

7. Add the spinach, potatoes, tomatoes, and salt, cover and simmer
for 10 minutes or until the potatoes are tender, stirring
occasionally. Remove from heat.

Time for preparation takes 25 to 30 minutes, cooking takes 50 minutes.

Serving ideas: Serve with Dahl Gosht and plain boiled rice or Murghi
Jhal Frezi and Parathas/Rotis/Chapattis

To freeze: Freeze before adding the potatoes.

From The Complete Indian Cookbook by Mridula Baljekar

typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-12-95

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