Instructions:

Yield: 4 servings

4 tbsp Oil
1 ea Onion, chopped
4 ea Curry leaves
6 ea Fenugreek seeds
1/4 tsp Kalonji*
2 ea 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 ea Potatoes
9 oz Frozen spinach
1/4 pt Water
2 ea Red chiles, sliced
2 tbsp Cilantro, chopped
10 ea Pieces ginger, shredded

Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & 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 & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.

*Also known as nigella, black caraway, black onion seed