Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Spinach, chopped |
500 grams |
| 2 |
Potatoes, boiled and peeled |
2 |
| 3 |
Tomato, chopped |
1 |
| 4 |
Onions, finely chopped |
2 |
| 5 |
Ginger, finely chopped |
1/2 teaspoon |
| 6 |
Garlic, finely chopped |
4 cloves |
| 7 |
Whole red chilies |
2 |
| 8 |
Turmeric powder |
1/4 teaspoon |
| 9 |
Coriander powder |
1/2 teaspoon |
| 10 |
Red chili powder |
1/2 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Asafetida |
a pinch |
| 14 |
Oil or ghee |
4 tablespoons |
| 15 |
Butter |
1/2 tablespoon |
| Method |
|
Boil spinach in water for 4 minutes, drain and blend in a food processor.
Heat ghee in a pan over medium-high heat, cut potatoes in large pieces and
fry until golden brown. Drain and set aside. Now into the same pan, add
cumin and whole red chilies and let it splutter, now add asfoetida, onions,
ginger and garlic and cook until light brown. Now add tomatoes and cook
until tender. Add powdered spices with 1/2 cup of water and cook until oil
comes out on the surface. Add spinach and potatoes, stir and cook over low
heat for 10-15 minutes. Add butter and serve.
|
| Servings -3-4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
Spinach is full of vitamins, iron, minerals, calcium and fibers. It is good for your bones and eyes.Especially is good for
pregnant ladies.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
