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  Aloo saag
 
Yield: 4 Servings
 
4 tb Oil      1 ea Onion chopped
4 ea Curry leaves      6 ea Fenugreek seeds
1/4 ts Kalonji      2 ea Tomatoes sliced
1 ts Garlic pulp      1 ts Chili powder
1 1/2 ts Coriander      1 ts Salt
1 1/2 ts Mango powder      6 ea Potatoes
9 oz Frozen spinach      1/4 pt Water
2 ea Red chiles sliced      2 tb Cilantro chopped
10 ea Pieces ginger
 shredded Heat oil & saute the onion curry leaves fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes garlic chili powder coriander salt & mango powder. Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes. Add water cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis. Shehzad Husain Vegetarian Indian Cookery

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