INGREDIENTS:
2 bunches of spinach, washed and chopped
1-2 potatoes, peeled and chopped small (smaller than pictured makes crispier taters)
2 T ghee
1/4 t yellow hing
1/4 t yellow hing
1/4 t black pepper
1 t coriander powder
pat of butter (opt)
squeeze of lemon juice (opt)
squeeze of lemon juice (opt)
salt
PREPARATION:
Chaunce the ghee with hing, black pepper and coriander powder. Add the potatoes and stir fry a few minuts on medium high heat until they begin to shrink and slightly brown. Add the spinach and turn down the heat to cover and simmer until the potatoes are tender. Add salt, as desired
VARIATION: deep fry the potatoes in ghee first and then toss them in at the end of cooking.
VARIATION: deep fry the potatoes in ghee first and then toss them in at the end of cooking.