Bengali Spinach

Ingredients

 * 2 packets frozen spinach, thawed
 * 1" cube of ginger, finely diced
 * Shukhno lonka (dry red chilli) - 3
 * Dash of hing (asafoetida)
 * potatoes - about 4 medium-large ones
 * Kasoori methi (Dried fenugreek leaves)
 * Mouri/Saunf (fennel seeds)
 * salt to taste

Directions

 * 1) Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 minutes. 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 minutes 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.