1 inch fresh ginger
3 finely diced Shukhno lonka (dry red chilli)
4 medium-large Potatoes
2 tsp. Kasoori Methi (Dried fenugreek leaves)
1 tsp. Mouri/Saunf (Fennel seeds)
Salt to taste
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat ghee abd add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Offer hot.
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Replies
Dear mataji,
this recipe is yummy. i will make it tomorrow. how will this recepi be if panchpuran is used? does it make any difference?