Potato and Spinach Vegetable Curry
One of the most popular North Indian vegetable dishes
1 onion, finely chopped.
2 tsp ginger and garlic paste.
2 tomatoes, grated.
Salt to taste
3 medium potatoes, peeled and cubed.
A cupful of chopped spinach.
1 tsp garam masala.
1 tsp chili powder.
1 tsp paprika
2 tsp turmeric powder.
1 tsp dhania powder.
1 tsp jeera powder.
½ tsp jeera seeds.
A pinch of asafetida powder.
Bring a pot with some oil to the heat, add the asafetida powder and give it a good stir.
Add the onions and saute till transparent.
Add the garlic and ginger paste, salt, give it a good stir and allow to cook for about 2-3 minutes.
Add the spices, except for the garam masala and tomato.
Add a little water and allow the tomato to cook until soft.
Add potatoes and enough water to cover the potatoes and allow to cook until the potatoes are almost soft.
Add the chopped spinach and allow to cook until the potatoes are cooked.
Garnish with coriander and garam masala.
Prepared, tried, and tested Bobby Swanson
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