Wash and chop the spinach. Then blanch it in a pan of boiling water with a pinch of salt for about 3-4 minutes. Drain the spinach and set aside.
When it's cool enough to handle, squeeze out as much water as possible and set aside. Heat oil in a pan.
Break the dry red chilli and throw in oil, add kalonji seeds, wait for 1 minute, then add sliced onion, ginger, garlic and green chillies, fry until onions turn brown.
Now add potato pieces, salt, turmeric and chilli powder if using. Saute for few minutes, then add enough water to make the potatoes tender.
When potatoes are almost done, add spinach and green peas. Cover the lid for few more minutes.
When water evaporates, check the seasoning, add if needed. Give it a good stir for a minute and remove from heat.
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