Categories: food

Ingredients

• 250 grams baby spinach
• ◦2 potatoes, medium sized
• ◦1 small onion, chopped
• ◦2 teaspoons mustard oil or olive oil
• ◦1/4 teaspoon ginger paste
• ◦1/4 teaspoon garlic paste
• ◦1/4 teaspoon mustard paste
• ◦1/2 teaspoon red chili powder
• ◦1/4 teaspoon cumin powder
• ◦1/4 teaspoon garam masala
• ◦1/2 teaspoon coriander powder
• ◦1/4 teaspoon turmeric powder
• ◦A few drops of lemon juice
• ◦Salt to taste

Directions

1. Instructions

2. Wash the spinach leaves thoroughly.

3. Heat a nonstick pan over medium flame. Add the washed spinach to the pan.

4. Soon the spinach will start wilting and start releasing water.

5. Let the water evaporate and stir intermittently.

6. Once spinach is cooked and most water dries up, transfer the spinach in a dish.

7. In the same pan, add 2 teaspoons of oil. I had used olive oil so I have used mustard paste but if you are using mustard oil, no need to add mustard paste.

8. Once the oil is hot, add cumin seeds. Let them crackle. Now add asafoetida. Then add chopped onion.

9. Saute till the onion starts to turn golden brown.

10. Add garlic paste, ginger paste and mustard paste one by one.

11. .Add all the dry spices coriander powder, garam masala and turmeric powder.

12. .Now add the cubed potatoes and mix.

13. .Also add the red chili powder and salt to taste.

14. .Let the potatoes cook on medium heat for 5-6 minutes with the lid on. Stir in between so that potatoes doesn’t burn.

15. .Check the potatoes when potatoes are 75 percent done open the lid and add spinach.

16. .Mix it.

17. .Cover the pan again and cook for another 3-4 minutes or till potatoes are done.

18. .Finally, squeeze in some fresh lemon juice and serve with Chapati.

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