Ingredients:
Spinach Bunch
2 medium size potatoes
Cumin seeds
1 small size onion
1 green chili
Salt to taste
1 tsp Oil
1 teaspoon Coriander powder
1 teaspoon red chili powder
Pinch of turmeric powder
Preparation Method:
- Heat oil in a kadhai or a frying pan and add cumin seeds to it.
- After cumin seeds splutter add green chilies and finely chopped onion. Cook till golden brown.
- Now add coriander powder, red chili powder and mix well.
- Add chopped potatoes and cook till they are nicely soft and cooked.
- Now add finely chopped spinach and close the lid for few mins.
- After spinach turns dark in color and looks cooked. Open the lid and cook it for few more mins without lid to make it nice and dry.
- Sprinkle some salt at the end. If you add salt in the beginning spinach will leave lots of water and will take time to evaporate.
- Serve hot hot with chapattis or phulke.