Put the washed spinach in a pan, add very little
water (just a sprinkle) and a pinch of salt. Cover and boil over a
high flame for 2 minutes. Cool quickly, or hold under running water
in a colander. Put in a mixie, add green chili and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry
potatoes till light brown. Drain the potatoes, keep aside. In the
same hot ghee add the cumin seeds. Add the ginger, onions and fry
till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and
potatoes. When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes. Add lemon juice just before serving heat
butter in a tiny saucepan and add the asafetida. Pour over the
vegetable and mix gently. Serve hot with naan or parathas or even
rice.
