This is a classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices.
I serve it as a side dish to any main meat or fish curry.
Serves 4-6 as a side dish
Preparation Time: 10 Minutes
|4 medium potatoes, baked or boiled until just tender||1 teasp brown mustard seeds|
|1/2 tblsp ground coriander||1 teasp cumin seeds|
|1 teasp garam masala||2-3 fresh green chillies, seeded and finely chopped|
|1/2 teasp turmeric||1in piece fresh ginger, grated|
|1/4 teasp asafoetida||1 medium tomato, finely chopped|
|1 teasp brown sugar||1lb (450g) fresh spinach, trimmed and roughly chopped|
|Juice from 1 lemon||1 1/2 teasp sea salt|
|2 tblsp water|
|5 tblsp ghee or sesame oil|
Remove the skin from the cooked potatoes and cut into small wedges. In a small bowl, whisk together the spices, sugar, lemon juice and water.
Heat the ghee or oil in a large heavy-bottomed non-stick pan over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring frequently, about 10 to 15 minutes. Remove with a slotted spoon and set aside.
Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to sputter and pop. Toss in the chillies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.
Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.
Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.
Serve hot as a vegetable side dish.