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Buttery Spinach and Potatoes |
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 taken from Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers. This popular vegetarian dish, served in Indian restaurants around the world, can be made with spinach or mustard leaves. If the fresh spinach in this recipes is unavailable or out of season, replace it with frozen chopped spinach, defrosting it before you add it to the pan.
Serves4 60g/2¼oz butte
5cm/2in root ginger, peeled and grated
4 garlic cloves, chopped
2 onions, chopped
2 green chillies, chopped
200g/7oz floury potatoes, peeled and cut into 5cm/2in cubes
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp salt
500g/ 1lb 2oz spinach leaves, rinsed and chopped
Pinch of garam masala Preparation: Melt the butter in a large saucepan over a medium heat. Add the ginger, garlic, onions and chillies and fry, stirring frequently, for 2 minutes. Add the potatoes and continue stirring for 5 minutes. Tip in the cumin, coriander, turmeric and salt, followed by the spinach with just the water clinging to the leaves and continue frying and stirring for 15 minutes, or until the potatoes are tender. Sprinkle the garam masala over and serve hot. | Buttery Spinach and Potatoes
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Recipes 
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