Serves: 4
Ingredients
- 500g new / baby / salad potatoes
- 3 tbsp oil
- 1 large onion, chopped
- 2 tsp garam masala
- 2 tsp cumin powder
- 2 tsp ground coriander
- ½ tsp ground ginger
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 garlic cloves, crushed
- 1 tbsp chopped ginger
- 12 blocks frozen chopped spinach
- Salt to taste
Utensils: large frying pan and large saucepan
Method
Chop the potatoes into bite size chunks, and boil for 10 minutes or so until cooked.
Meanwhile, heat the oil in a large frying pan, then fry the onions for 10 minutes – you want to get them quite browned. Add the spices, garlic and ginger and fry for a further 5 minutes.
Add the frozen spinach and about 50ml of water to the frying pan, then cover the pan and cook on a medium heat for about 10 minutes, stirring occasionally, until the spinach is soft. Make sure it doesn’t dry out too much.
Drain the potatoes, and add to the spinach with salt to taste.
Serve with pitta breads and a tomato salad.