Cooking Instructions
- 1
Heat oil in a wok and add cubed potatoes and fry for 2 minutes. Just coating them in hot oil so they does not become mushy when cooked with spinach.
- 2
Once done remove in a bowl.
- 3
In same wok with the leftover oil add cumin and mustard seeds.
- 4
Add sliced onions and crushed garlic and green chilies. Saute till onions are cooked.
- 5
Add salt and all the spice powders mentioned above. Cook to remove the rawness of powders.
- 6
Add chopped tomatoes and saute for few minutes.
- 7
Always chop the green leafy vegetables after washing them, never wash them after chopping. Add chopped spinach in the masala.
- 8
Also add potatoes and give a fine mix.
- 9
Spinach and tomatoes will leave out water, cover and cook in that water for 8-10 minutes. Stir once in a while in between. Keep flame on low while doing this.
- 10
Check if potatoes are done by poking with a knife. Once done remove the lid and cook on high to evaporate some excess water. Stir once or twice so the curry does not stick to the bottom. Do not make it fully dry. Leave some liquid.
- 11
Serve hot with chapatis or steamed rice.
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