1. Peel and cut potato into 4 cm cubes
2. Heat 2 Tbsp of oil. Add cloves and cinnamon.
3. Add onions and 2 slit green chillies. Fry till brown.
4. Add ginger garlic paste and fry till fragrant.
5. Add potatoes, chilli powder, dhania powder, turmeric powder and salt.
6. Add 1-1 ½ cup of water and cook till potatoes are soft.
7. Mean while cook chopped greens with reaming green chillies and salt. Cool and grind to a paste.
8. Heat oil for seasoning.
9. Add mustard, black gram dal and broken red chilies.
10. Add the green paste and fry well.
11. When the potato is cooked, add the green paste.
12. Simmer for 5 minutes.
13. Serve hot with steamed rice or chapathi .

Note:

• This is a hot and sour dish.
• The heat of chillies is balanced by the sourness of gongura greens.
• Those who wish to reduce the heat of chillies, may cut down on green chillies and use only 3-4 cups of gongura with 3-4 cups of palak.

Serves:4 to 6