Peel the potatoes, cut into quarters then cut in half again. Put the potatoes into a saucepan, add cold water, ½ tsp salt and bring to a boil. Reduce the heat and simmer for 7 minutes until they are not quite yet cooked. Drain in a colander and put aside.
Remove the stems of the spinach leaves and wash well, pat dry and then place in a pan, cover and cook for 10 minutes until tender. When it has cooled, chop the spinach and put aside.
Heat the oil in a large non-stick frying pan, add the sliced onions and fry until golden, add the garlic and ginger, fry for a few seconds until the garlic starts to colour, add the cumin seeds, fry over a medium heat for 30 seconds, then add the turmeric, ground cumin, salt and the chopped tomatoes with 50ml of water, to prevent the spices from sticking to the pan, whilst stirring frequently
Add the potatoes and the spinach leaves in small batches and cook on a high heat whilst stirring continuously until the spinach has reduced in size and the potatoes are coated with the spices, add the green chillies and stir, then reduce the heat and cover with a lid.
Continue to cook for 10 – 12 minutes or until the potatoes are tender.
Serve hot
Ingredients
Directions
Peel the potatoes, cut into quarters then cut in half again. Put the potatoes into a saucepan, add cold water, ½ tsp salt and bring to a boil. Reduce the heat and simmer for 7 minutes until they are not quite yet cooked. Drain in a colander and put aside.
Remove the stems of the spinach leaves and wash well, pat dry and then place in a pan, cover and cook for 10 minutes until tender. When it has cooled, chop the spinach and put aside.
Heat the oil in a large non-stick frying pan, add the sliced onions and fry until golden, add the garlic and ginger, fry for a few seconds until the garlic starts to colour, add the cumin seeds, fry over a medium heat for 30 seconds, then add the turmeric, ground cumin, salt and the chopped tomatoes with 50ml of water, to prevent the spices from sticking to the pan, whilst stirring frequently
Add the potatoes and the spinach leaves in small batches and cook on a high heat whilst stirring continuously until the spinach has reduced in size and the potatoes are coated with the spices, add the green chillies and stir, then reduce the heat and cover with a lid.
Continue to cook for 10 – 12 minutes or until the potatoes are tender.
Serve hot