|Green chili||1 , halved and seeded|
|Chopped coriander leaves||1 Tablespoon (Fresh)|
|Garlic paste||2 Teaspoon|
|Ginger paste||2 Teaspoon|
|Potatoes||225 Gram, peeled and cut into chunks|
|Spinach||450 Gram, roughly chopped|
|Melted butter/Ghee||50 Gram (For Serving)|
Heat the ghee or butter in a pan and fry the potatoes for 4-5 minutes.
Add the garlic and ginger pastes and the chilli.
Fry for 1-2 minutes.
Stir in the spinach, coriander and salt to taste.
Add a little water and continue frying for 10-15 minutes until the potatoes are tender and the spinach is dry.