Bengali Spinach

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

Directions

1. Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 minutes.
2. Heat oil, preferably in a wok or kadai.
3. To the hot oil, add ginger, hing, and fennel seeds.
4. Add the spinach, and fry on a high flame.
5. After about 5 minutes of frying, add salt, the dried chillies, and the potatoes.
6. Mix evenly, and add the kasoori methi - then fry for a few minutes.
7. At this point, you might add a little water if you so desire.