A comforting North Indian dish of potatoes and spinach cooked with garlic, ginger and warming spices.
Prep 15 min
Cook 30 min
Serves 4
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500 g
Potatoes
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300 g
Fresh spinach
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1
Onion
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4 cloves
Garlic
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1 tbsp
Ginger
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1 tsp
Ground cumin
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1 tsp
Turmeric
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0.5 tsp
Chilli flakes
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2 tbsp
Oil
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1
Peel and dice the potatoes into evenly sized cubes, then parboil them for 8 minutes until just beginning to soften.
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2
Heat oil in a large frying pan and cook the chopped onion over medium heat for 6–8 minutes until soft and golden.
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3
Add garlic and ginger and cook for another minute until fragrant.
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4
Stir in cumin, turmeric and chilli flakes and toast the spices gently in the oil.
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5
Add the drained potatoes and cook for 5 minutes, stirring occasionally until lightly golden around the edges.
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6
Gradually add the spinach in batches, stirring until wilted and fully incorporated into the dish.
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7
Cook everything together for another 5–7 minutes so the potatoes absorb the flavours.
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8
Taste and adjust seasoning before serving with naan or rice.