1 lb. chopped spinach
1 lb. potatoes, cooked and cubed
2 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes.
Add the chopped spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water.
Stir well to let the spinach blend with the spices and cover with a lid during cooking.