Region: Northern Indian
Rating: Untried
Bring 1/2 pt water to the boil and cook the frozen spinach until just done. Drain in a collander and rinse under cold water. Press out most of the liquid from the leaves and then chop coarsely.
Cut the onions into half lengthwise and then cut crosswise into very thin slices.
Heat the oil in a heavy saucepan over a medium heat. When hot put in the asefetida and, a second later, the mustard seeds. When the mustard seeds begin to pop put in the onions and garlic and stir fry for 2 mins more.
Put in the potatoes and cayenne. Stir fry for a few more mins.
Put in the spinach, salt and 2 tbsps water and bring to the boil. Cover lightly, turn the heat very low and cook gently for about 40 mins or until the potatoes are tender.
Check a few times during the cooking period, making sure there is always a little liquid still in the pot.
Ingredients
Directions
Bring 1/2 pt water to the boil and cook the frozen spinach until just done. Drain in a collander and rinse under cold water. Press out most of the liquid from the leaves and then chop coarsely.
Cut the onions into half lengthwise and then cut crosswise into very thin slices.
Heat the oil in a heavy saucepan over a medium heat. When hot put in the asefetida and, a second later, the mustard seeds. When the mustard seeds begin to pop put in the onions and garlic and stir fry for 2 mins more.
Put in the potatoes and cayenne. Stir fry for a few more mins.
Put in the spinach, salt and 2 tbsps water and bring to the boil. Cover lightly, turn the heat very low and cook gently for about 40 mins or until the potatoes are tender.
Check a few times during the cooking period, making sure there is always a little liquid still in the pot.