Title: Aloo saag
 Categories: Side dish, Indian, Vegetables
      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.