Heat oil, add the onions and saute for a few minutes till golden
brown. Add the ginger garlic paste and add all the remaining spices.
Now add the
chopped tomatoes.
Quick Tip:
Tomatoes should never be added first in anything because they secrete
their acid and don't let any thing else cook after that.
Drain mustard leaves from can and wash it off the brine. Add to the
above mixture and then add the chopped spinach. Keep stirring and add
2-3 tablespoons of water; the consistency should be thick.
Sprinkle with sugar slightly after the whole thing is done.
Add a dollop
of salted butter on top. Serve Hot.
Eat with Corn Tortillas. (Makki ki roti)
