INGREDIENTS :

2 Bunches, Palak (Spinach)
2 Bunches, Methi (Fenugreek) leaves
½ Cup Peas
3 Alu (Potatoes), Parboiled
1 tsp. Garam Masala
Salt to taste

For the Masala :

1 Big Onion
10 Garlic Pods
5 Green Chilies
1" Ginger
1 tbsp. Dhania (Coriander) Powder

METHOD :

Grind the ingredients for the masala to a paste. Cube Potatoes and keep aside. Boil water in a vessel and add the cleaned and chopped Palak and methi. Remove from heat. After 2 minutes strain the water and mash the leaves lightly. Heat oil in a kadai add the masala paste and bhunno(stir-fry) till the moisture evaporates. Add boiled Peas and the mashed leaves to the masala and fry. Add Alu and mix well. After the Alu cubes are well coated with the masala mixture, add salt and Garam Masala.

Remove to a serving bowl and serve hot with roti's.