Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 3 | Teacup | Palak Baji | spinach, finely chopped |
| 2 | Medium | Chillies Green | Coarsely grind with spinach |
| 2 | Large | Potatoes | boiled, peeled and chopped |
| 4 | Tablespoon | Ghee | Heat |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | Fry |
| 1 | Inch | Ginger (Adhrak) | grated, fry |
| 2 | Large | Onions | chopped fine, fry |
| 1 | Medium | Tomatoes | grated, fry |
| 1/2 | Teaspoon | Garam-Masala | Add |
| 1/2 | Teaspoon | Turmeric Powder | Add |
| 1 | Teaspoon | Chilly Powder, Red | Add |
| 1/2 | Teaspoon | Cloves (Lavang) | powdered, Add |
| 1/2 | Teaspoon | Cinnamon (Dalchini) | powdered, Add |
| 1/2 | Teaspoon | Flour, Maida - (Refined) | Add |
| 1 | Teaspoon | Lime Juice | Add |
| 1/2 | Teaspoon | Butter | To mix asafoetida |
| 2 | Pinch | Asafetida (Hing) | Mix in butter and add |
| Little | Salt | to taste, add |
Method
Par-boil the washed spinach, in a vessel with a wee bit of water for 2 minutes with a closed lid, over a high flame, and remove. Put it in a colander, and run cold water over it, and cool it.
Coarsely grind the spinach, with the green chillies, in a grinder.
Keep aside.
Boil the potatoes, skin them and cut them into big pieces.
Heat ghee and fry potatoes till light brown and keep aside.
In the same hot ghee add the jeera, and fry. then add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry Masalas and fry till ghee separates. Finally, add spinach and potatoes. Sprinkle a little water if needed. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice Pour asafetida. mixed with hot butter, over the vegetable and mix gently.
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