|Corn oil||4 Tablespoon|
|Onion||1 , chopped|
|Onion seeds||1⁄4 Teaspoon|
|Tomatoes||2 , sliced|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Mango powder||1 1⁄2 Teaspoon|
|Frozen spinach||8 Ounce (250 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Red chilies||2 , sliced|
|Chopped fresh coriander||2 Tablespoon|
|Ginger pieces||12 , shredded (For Garnish)|
Heat the oil in a heavy-based saucepan and fry the onion, curry leaves, fenugreek and onion seeds until they have changed colour.
Lower the heat to medium and add the tomatoes, garlic, chilli powder, ground coriander, salt and mango powder.
Stir-fry for 3-5 minutes before adding the potatoes and spinach.
Continue to stir-fry for a further 5 minutes.
Pour in the water, cover the pan and cook over a low heat for 10-15 minutes.
When the potatoes are cooked through, add the red chillies and fresh coriander.
Mix thoroughly and transfer to a serving dish.
This dish is best served with chapatis.