Bhaji-Bateka nu Shaak (Spinach & Potatoes)

1 tablespoon tel (oil)

½ teaspoon rai (mustard seeds)

1 whole suku marchu (whole, dried pepper)

1/8 teaspoon hing (asafetida)

1 medium kaando (onion), sliced into rings

6 cloves lasan (garlic), sliced thin

1 teaspoon aadu (fresh ginger), grated

2 medium batekaa (potatoes), diced 1/2"

½ cup pani (water)

10 oz bhaaji (spinach), stems cut off, washed and pat‑dried

1 teaspoon mithu (salt)

¼ teaspoon harder (turmeric)

½ teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

1 teaspoon garam masaalaa

1 large tametu (tomato), sliced

1 teaspoon saaker (sugar)

1. Heat oil with mustard seeds, whole pepper and asafetida in a heavy bottomed pan on high heat. When the seeds start popping, add onions, garlic, fresh ginger and sauté till onions are browned.

2. Add potatoes, stir well for 30 seconds. Add water, cover the pot and lower the heat. Wait till potatoes are cooked (about 10 minutes).

3. Add spinach, salt, turmeric, cumin‑coriander powder and garam masaalaa. Cook 5 minutes more.

4. Add tomato and sugar cook for another 3 minutes.

Variation: Use fresh methi (fenugreek) instead of spinach.