Oil – 2 tbsp. Cumin seeds – 1 tsp Potato – 4, cubed Turmeric – 1/4 tsp Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala powder – 1 tsp Salt Methi Leaves – 1 bunch Heat Oil in a medium pan. Temper Cumin seeds. Add the cubed Potatoes and season them with Turmeric, Chilli powder, Coriander powder, Garam Masala powder and required Salt. Mix well and cook closed for 5 min. Add the Methi leaves and cook closed for another 5 min or until the Potatoes are done. Remove from
Spinach - 4 cup, chopped Red Chilli - 3, broken Mustard - 1/2 tsp Coconut Oil - 1 tbsp. Salt To Grind: Grated Coconut - 1/2 cup Green Chilli - 2 Shallot - 4 Garlic - 3 cloves Turmeric - 1/4 tsp Add all the ingredients under "to grind" in a chutney bowl and grind coarsely. Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies. Add in the coarsely ground Coconut mix and saute for a min. Add chopped Spinach and stir well, along with required Salt.
