Ingredients:
250-300gms spinach leaves,
1 large potato, boiled and cubed,
1 large onion, ground to paste,
1 large tomato, pureed,
2 tsp ginger-garlic paste
1 tsp jeera (cumin seeds),
1/2 tsp coriander powder,
1/2 tsp turmeric powder,
1 tsp ref chilli powder.
Salt or to taste,
Oil for frying,
Water.
Method:
Boil water and add the spinach leaves to it. Let them cook for not more than 3-4 minutes, else spinach would lose its green colour. Grind the cooked spinach to a fine paste and keep aside.
Heat oil in a non-stick frying pan (skillet) and add jeera(cumin seeds) Let them splutter and add the onion paste and ginger-garlic paste. Saute for some time, then add the turmeric, red chilli, coriander powders to it.Fry this masala for a minute and add the tomato puree. Cook for about five minutes. Add the spinach paste and the cubed potatoes. Cover and cook for ten minutes on medium low heat with a cup of lukewarm water. Keep stiring well to let the spinach blend with the spices and cover with a lid during cooking. When done transfer to the serving bowl and serve with parathas.
Tue, Feb 5, 2008
Vegetables