Guest Author - vandana trivedi

Ingredients:

1 Medium Bunch of Spinach
1 cup Frozen Green Peas
1 medium sized Chopped Tomato
1 medium sized Finely Chopped Onion
1 medium sized Boiled potato cut in to small pieces
3-4 Green chillies (Optional)
1 tsp. cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste
Sour Cream 1 tbsp (Optional)

Method:

Remove the stems from spinach and wash it thoroughly. Boil the cut spinach and green chillies for 5 minutes in a Covered pan. Allow to cool for sometime. Make a Fine paste of cooled spinach using a blender.
Heat oil in a pan. Add the cumin seeds and asofetida. After cumin starts to crackle add the onionsfry till onion turns golden. Now add turmeric powder, salt, peas and tomatoes, fry for 2-3 mins. Add the potato pieces and cook on medium heat for 5 mins. Add the spinach-chilli paste.
Simmer it for 10 mins. Finish with Sour cream. Serve hot with rice or chappati.