Ingredients:
For a serving size of 4-5
2 packets frozen spinach, thawed

1″ cube of ginger, finely diced
3 Shukhno lonka (dry red chilli)
Dash of Hing (Asafoetida) (omit on Ekadasi as most hing is cut with whole wheat flour.) 

Potatoes – about 4 medium-large ones

Kasoori Methi (Dried fenugreek leaves)

Mouri/Saunf (Fennel seeds)

Salt to taste
Method:

Cut the potatoes into small pieces, and then either lightly boil them or microwave them for
about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and
fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add
salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi – then fry
for a few minutes. At this point, you might add a little water if you so desire. Serve hot.