Spinach Potatoe curry

Spinach is known as a rich source of iron and calcium. According to the United States Department of Agriculture, a 180 gram serving of boiled spinach contains 6.43 mg of iron, whereas one 6 oz. (170 gram) ground hamburger patty contains at most 4.42 mg. Thus spinach does contain a relatively high level of iron, compared to other vegetable and meat sources.

Spinach also has a high calcium content.Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach.

Ingredients:

1 bunch fresh spinach/1 small box of chopped frozen spinach thawed

4 medium sized potatoes boiled until soft n cut into pc's

1 medium onion chopped finely

2 green chillies also chopped finely

1 tsp of chopped garlic

1 big tomatoe pureed

few curry leaves

1/2 tsp turmeric

1 tsp jeera pwd

1 tsp chilli powder

1/2 tsp garam masala

salt as recquired

3 tbsp oil

Method:

First bring one cup of water to a boil then add fresh spinach to this and let it wilt ,remove and let it cool n then make a paste out of it.Alternatively if using frozen spinach microwave it on high for 3 mins n then puree it.

• Now heat some oil add the chopped garlic n green chillies.To this add the chopped onion
• When the onion is turning golden yellow add the pureed tomatoe n fry till oil oozes out.
• To this add the turmeric powder,jeera powder and chilli powder and half cup of water.
• Once the spices are fried,this takes about a min then add the pureed spinach,fry for some time until oil oozes out a bit.
• To this add the boiled and chopped potatoes.Add salt and garam masala powder.
• Cook until ur desired gravy consistency.
• Serve with roti or plain rice with salad on the side