Ingredients:
1. 3 cups chopped spinach
2. 2 large onoins chopped fine
3. 2 large potatoes boiled and peeled
4. 1 tomato grated
5. 2 green chillies
6. 1" piece ginger
7. 1 tsp. lemon juice
8. 1/2 tsp. wheat or other flour
9. 1 tsp. red chilli powder
10. 1 tsp. cinnamon-clove powder
11. 1/4 tsp. turmeric powder
12. 1/2 tsp cumin seeds
13. 2 pinches asafetida
14. 1/2 tsp. garam masala
15. 1/2 tbsp. butter
16. 4 tbsp. ghee
17. salt to taste

Method
1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds.
7. Add the ginger, onions and fry till very tender.
8. Add the tomato and further fry for two minutes.
9. Add all the dry masalas and fry till ghee separates.
10. Add spinach and potatoes.
11. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
12. Just before s erving heat butter in a tiny saucepan and add the asafoetida.
13. Pour over the vegetable and mix gently.
14. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh