- 4 medium potatoes
- 1 tbsp stir fry oil
- 1 small piece ginger
- 1 tsp fennel seeds
- 3 red chillies
- 600 gms spinach
- 1 sprig fenugreek leaves small
- 1 pinch asafoetida
Boil diced potatoes until tender, drain and set aside.
Heat oil in a wok, once hot add finely diced ginger, pinch of asafoetida (hing) & fennel seeds & fry for 5 minutes.
Add fresh spinach and stir fry for 5 minutes.
Add chillies & salt to taste.
Mix & then add in potatoes & chopped fenugreek leaves.
Add a little hot water if mix is too dry & cook until all ingredients are well combined.