Ingredients:
20 ounces spinach
1 1/2 cups water
4 ounces onions, peeled, cut in half lengthwise and very thinly sliced
5 tablespoons vegetable oil
1 pinch ground asafetida powder (optional)
2 teaspoons black mustard seeds
2 garlic cloves, peeled and minced
1 lb potatoes, peeled and cut into 3/4 – 1 inch chunks ( I parboil them first)
1/4 teaspoon cayenne pepper
1 teaspoon salt
Directions:
Bring water to boil in saucepan.
Add spinach, cover, and cook until it is just done.
Drain in a colander and rinse under cold water.
Press out most of the liquid and chop coarsely.
Heat oil in heavy saucepan over medium heat.
When hot, add asafoetida followed by mustard seed.
As soon as mustard seed begins to pop, add onion and garlic.
Stir-fry for 2 minutes.
Add potato and cayenne, let potato simmer a minute.
Add spinach, salt and 2 tsp water; bring to boil.
Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
Stir occasionally and add liquid to pot if it becomes too dry.
Servings: 4
Time preparation: 10 min.
Time total: 65 min.