Difference between revisions of "Bengali Spinach"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Cut the [[potato]]es into small pieces, and then either lightly boil them or microwave them for about 8 minutes. | # Cut the [[potato]]es into small pieces, and then either lightly boil them or microwave them for about 8 minutes. | ||
# Heat [[oil]], preferably in a wok or kadai. | # Heat [[oil]], preferably in a wok or kadai. | ||
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[[Category:Asafetida Recipes]] | [[Category:Asafetida Recipes]] | ||
| − | [[Category:Bengali Vegetarian]] | + | [[Category:Bengali cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Fennel seed Recipes]] | [[Category:Fennel seed Recipes]] | ||
[[Category:Fenugreek leaf Recipes]] | [[Category:Fenugreek leaf Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 06:52, 14 July 2012
Ingredients
- 2 packets frozen spinach, thawed
- 1" cube of ginger, finely diced
- 3 shukhno lonka (dry red chilli)
- dash of hing (asafoetida)
- about 4 medium-large potatoes
- kasoori methi (dried fenugreek leaves)
- mouri/saunf (fennel seeds)
- salt to taste
Procedures
- Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 minutes.
- Heat oil, preferably in a wok or kadai.
- To the hot oil, add ginger, hing, and fennel seeds.
- Add the spinach, and fry on a high flame.
- After about 5 minutes of frying, add salt, the dried chillies, and the potatoes.
- Mix evenly, and add the kasoori methi - then fry for a few minutes.
- At this point, you might add a little water if you so desire.
