Spinach and Potatoes

Ingredienser

INGREDIENTS

4 thsp vegetable oil

225 g/8 oz potatoes

1 piece fresh ginger, 2.5 cm/ 1 in long, crushed

4 cloves garlic, crushed

1 onion, coarsely chopped

2 fresh green chillies, chopped

2 dried red chillies, coarsely broken

1 tsp cumin seeds salt, to taste

225 g/8 oz fresh spinach, trimmed, washed • and chopped or 225 g/8 oz frozen spinach, thawed and drained

2 firm tomatoes, coarsely chopped, to garnish

Vejledning

/ A Wash the potatoes and cut into quarters. If using small new potatoes, leave them whole. Heat the oil in a frying pan (skillet) and fry the potatoes until brown on all sides. Remove and put aside.

2 A Remove the excess oil leaving about I tosp in the pan. Fry the ginger, garlic, onion, green chillies, dried chillies and cumin seeds until the onion is golden brown.

3 A Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.

4 A Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated. Garnish with the chopped tomatoes and serve hot.