A side dish made with potatoes and spinach, delicately spiced is served as a side dish in an Indian entree.
Potatoes high in starch and carbohydrates and spinach rich in iron and minerals, cooked with low fat ingredients makes is a perfect lunch box meal for kids and adults. Serve it phulka's or a bead roll and end it with a cold cup of butter milk.

Makes: 4 servings

Ingredients

• 1.5 cups of boiled and cubed potatoes
• 1 cup of washed and chopped fresh spinach
• 1/4 cup of sliced onions
• 1 teaspoon of grated ginger
• 1/4 cup of tomato puree or grated tomatoes
• 1 teaspoon of freshly squeezed lemon juice
• 1 teaspoon red chilli powder
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of ground clove
• 1/4 teaspoon of turmeric powder
• 1/4 teaspoon of garam masala powder
• 1/2 teaspoon of cumin seeds
• 2  + 1 teaspoon of oil
• 1 tablespoon of butter
• Salt to taste

Method

Heat 1 teaspoon of oil in a pan; add the chopped spinach with a little salt and simmer covered until soft and tender. Once cooked, increase the heat to high and evaporate the water released from the spinach, stirring. Turn off heat and set aside.

Heat 2 teaspoon of oil in another pan; add the cumin, ginger, onions and saute until the onions have turned light brown/golden. Add the turmeric powder, potatoes, tomatoes, cinnamon-clove powder, garam masala powder, red chilli powder, salt and saute the potatoes gently on medium heat uncovered.

When you begin to see the potatoes browning and releasing a flavorful aroma, gently stir in the spinach to the potatoes.

Stir in the lemon juice. Finally Stir in the butter.

Serve hot with, phuka's or plain parathas or with any other indian bread.