- Onion (big) - 1
- tomatoes - 2
- Red chillies - 4
- cardamom - 3
- Cloves & Lavang - small amount
- garlic - 3 cloves
- ginger - 1" piece
- poppy seeds (jeera) - 1 teaspoon
Boil the spinach and potatoes. Cut the other vegetables into big pieces. Grind all the ingredients mentioned to a smooth paste. Add a teaspoon of oil and a teaspoon of Sugar to it and place it in a microwave proof dish. This needs to be cooked in the microwave at high power (800 watts) for 15 minutes, stirring occasionally. Adjust the timing according to the power of the microwave.
In the meantime, heat a tablespoon of ghee in a heavy vessel. Splutter some poppy seeds. Add the Onion and fry till translucent. Then add the capsicum and fry till an aroma emanates. Now add the tomatoes, potatoes, spinach and the cooked masala paste and salt and cook in low flame for about 10 minutes. Add a tablespoon of ghee towards the end. Garnish with chopped coriander leaves and a spoon of lime juice (optional).