Indian Recipes
| By Pregnancy Meals Recipes |
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Ingredients
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| 1 |
Potatoes, boiled and peeled |
2 |
| 2 |
Spinach, washed, boiled and pureed |
500 grams |
| 3 |
Onions, finely chopped |
2 |
| 4 |
Tomato, finely chopped |
1 |
| 5 |
Ginger, finely chopped |
1/2 teaspoon |
| 6 |
Garlic, finely chopped |
5 cloves |
| 7 |
Whole red chilies |
2 |
| 8 |
Cumin seeds |
1/2 teaspoon |
| 9 |
Red chili powder |
1 teaspoon |
| 10 |
Coriander powder |
1 teaspoon |
| 11 |
Turmeric powder |
1/4 teaspoon |
| 12 |
Salt |
to taste |
| 13 |
Oil or ghee |
3 tablespoons |
| 14 |
Butter |
1/2 tablespoon |
| 15 |
Asafetida |
a pinch |
| Method |
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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.
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| Servings -4 |
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| Introduction
of the dish |
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Spinach is full of vitamins, iron and fibers and potato is everyone's favorite, so it's good for everyone especially for pregnant ladies.
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