Ingredient:
500 g (1 lb) new potatoes
Salt
2 tbsp sunflower oil
1 tsp mustard seeds
2 onions, sliced
1 tsp cumin seeds
3 garlic cloves, chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 small fresh green chilli, halved, deseeded, and finely chopped
2 tsp ground coriander
½ tsp turmeric
250 ml (8 fl oz) water
500 g (1 lb) fresh baby leaf spinach
2 tbsp lime or lemon juice
Plain yogurt, to serve
Method:
Cook the potatoes in a saucepan of boiling salted water for 10 minutes. Drain and leave to cool. Cut into bite-sized pieces and set aside.
Heat the oil in a large, heavy frying pan. Add the mustard and cumin seeds and cook, stirring, for a few seconds until they pop. Add the onions, garlic, ginger, and chilli and cook for about 5 minutes until soft.
Add 1 tsp salt, the ground coriander, and the turmeric. Cook, stirring, for 1 minute. Add the potatoes and turn to coat in the spices then pour in the water and bring to a boil. Cover and cook over a gentle heat for 15 minutes or until the potatoes are tender.
Remove the lid and stir in the spinach. Increase the heat and cook, stirring occasionally, for about 10 minutes or until the spinach wilts right down into the sauce. Stir in the lime or lemon juice and taste for seasoning. Serve hot, with yogurt.
500 g (1 lb) new potatoes
Salt
2 tbsp sunflower oil
1 tsp mustard seeds
2 onions, sliced
1 tsp cumin seeds
3 garlic cloves, chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 small fresh green chilli, halved, deseeded, and finely chopped
2 tsp ground coriander
½ tsp turmeric
250 ml (8 fl oz) water
500 g (1 lb) fresh baby leaf spinach
2 tbsp lime or lemon juice
Plain yogurt, to serve
Method:
Cook the potatoes in a saucepan of boiling salted water for 10 minutes. Drain and leave to cool. Cut into bite-sized pieces and set aside.
Heat the oil in a large, heavy frying pan. Add the mustard and cumin seeds and cook, stirring, for a few seconds until they pop. Add the onions, garlic, ginger, and chilli and cook for about 5 minutes until soft.
Add 1 tsp salt, the ground coriander, and the turmeric. Cook, stirring, for 1 minute. Add the potatoes and turn to coat in the spices then pour in the water and bring to a boil. Cover and cook over a gentle heat for 15 minutes or until the potatoes are tender.
Remove the lid and stir in the spinach. Increase the heat and cook, stirring occasionally, for about 10 minutes or until the spinach wilts right down into the sauce. Stir in the lime or lemon juice and taste for seasoning. Serve hot, with yogurt.
