1 big bunch spinach
1 medium onion, grated or chopped finely
1 large potato, peeled, cubed and boiled until tender (or 125 gm paneer, cubed and fried)
1-2 tomatoes, chopped
1 tsp jeera/whole cumin
1-2 green chillies
1/2 tsp garlic paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
1 tsp lemon juice
2-3 tbsp oil
Some coriander for garnishing
- Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.
- Heat some oil in a pan, add the cumin seeds and allow them to splutter. Next add the chopped onion and fry to a nice light brown, and then add a green chilli with slits and the garlic paste. Fry for a bit then add the chopped tomatoes and sprinkle the cumin and coriander powders. Cook until the tomatoes are soft and mushy and you can see the oil being released from the sides.
- Next add the spinach, give it a stir then cover and let this cook, giving it an occasional stir every few minutes. Add the cubed boiled potatoes at this point so they can absorb the flavours properly.
- The spinach will reduce drastically in amount. Do not cook it for too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.
- Once it’s done to your liking, sprinkle the garam masala, squeeze in the lemon juice then garnish with coriander and serve.