Method
A classic Indian dish made with potatoes and spinach in a gently spiced onion and tomato sauce.
Step 1: Cook the potatoes
Bring a saucepan of salted water to the boil.
Add the diced potatoes and cook for 8-10 minutes until just tender.
Drain and set aside.
Step 2: Prepare the spinach
Bring a separate pan of water to the boil.
Add the spinach and blanch for 1 minute.
Drain and immediately rinse under cold water.
Squeeze out excess moisture and roughly chop.
Step 3: Start the curry base
Heat the oil and ghee in a large frying pan or sauté pan over medium heat.
Add the cumin seeds and cook for 30 seconds until fragrant.
Add the chopped onion and cook for 8-10 minutes until softened and lightly golden.
Step 4: Add aromatics and spices
Stir in the garlic, ginger and green chilli.
Cook for 1 minute.
Add the ground coriander, ground cumin and turmeric.
Cook for 30 seconds, stirring continuously.
Step 5: Make the sauce
Add the chopped tomatoes and salt.
Cook for 8-10 minutes until the tomatoes have broken down and the mixture thickens.
Pour in the water and stir well.
Step 6: Add the potatoes
Add the cooked potatoes to the pan.
Stir gently to coat them in the sauce.
Simmer for 5 minutes.
Step 7: Add the spinach
Stir in the chopped spinach.
Cook for 3-4 minutes until fully heated through and combined with the sauce.
Step 8: Finish the dish
Stir in the garam masala and lemon juice.
Cook for 1 minute.
Taste and adjust seasoning if required.
Serving Suggestions
Serve hot with:
Basmati rice
Naan bread
Chapatis
Raita
Mango chutney
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
