Ingredients Jump to Instructions ↓

  1. 14 ounces spinach -- fresh or frozen

  2. 1/2 pound potatoes

  3. 1/4 teaspoon fenugreek seed

  4. 1/2 teaspoon cumin seed

  5. 1/3 cup tomato -- chopped

  6. 1/4 teaspoon turmeric

  7. 1/2 teaspoon chili powder fenugreek leaves -- (menthi), optional --or use

  8. 2 oz in place of

  9. 2 oz spinach

Instructions Jump to Ingredients ↑

  1. Preparation : Weigh spinach weigh it after you remove the stems and chopped it. Wash thoroughly and drain in colander (unless prewashed, spinach is grown in sand and very dirty). If using frozen spinach, defrost, and drain in colander. Scrub taters don't peel 'em. Cut into quarters, then cut each quarter into 2 pieces, making 8-12 pieces per tater. Pam or use good nonstick heavy pan and dryfry seeds. Just before they scortch and burn the house, add tomato, tumeric, chili (salt is always optional). Mix and cook for 30 seconds. Add the spinach and tater and mix well so vegies get coated in the spices Cover pan and simmer for 15-20 minutes. If still a little moisture, remove lid and let it dry out by cooking rapidly over medium heat for a few minutes, but don't let it bu


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