Ingredients

4 Tbsp. oil
1 each onion, chopped
4 each curry leaves
6 each fenugreek seeds
1/4 tsp. kalonji
2 each tomatoes, sliced
1 tsp. garlic pulp
1 tsp. chili powder
1 1/2 tsp. coriander
1 tsp. salt
1 1/2 tsp. mango powder
6 each potatoes
9 ounce frozen spinach
1/4 pint water
2 each red chiles, sliced
2 Tbsp. cilantro, chopped
10 each pieces ginger, shredded

Cooking Instructions

Heat oil and Saute the onion, curry leaves, fenugreek and kalonji until they have changed color. Reduce the heat to medium and add the tomatoes, garlic, chili powder, coriander, salt and mango powder. Stir fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir fry for 5 minutes. Add water, cover and cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles and the cilantro. Mix thoroughly and transfer to a serving dish. Garnish with the shredded ginger and serve with chapatis.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)