White potatoes are a rare occasion chez Muir, but this Indian curry is an old favourite so still comes out every now and then.
It's truly scrumptious and the herbs and spices pack a health punch that the spuds are lacking.
I'm yet to give this a go with sweet potatoes and other veggies (maybe celeriac?) but watch this space!
Let me know what you think folks!
- 4 medium potatoes peeled and cubed
- 1 small yellow onion finely diced
- 3-4 cloves of garlic minced
- 1.5 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp cumin
- 1 tsp coconut palm sugar
- juice of 1 lemon (approximately 3 tbsp)
- 2 tbsp water
- 3-4 tbsp ghee/sesame oil (I prefer sesame oil but ghee is the healthier choice)
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds (optional)
- fresh chilli or dried chilli flakes to preferred heat. (I am a wimp so use 1-2 green chillies or 1/4 tsp dried flakes)
- 1 inch piece fresh ginger grated
- 1 medium tomato finely chopped
- 450g fresh spinach, long stems trimmed
- 1.5 tsp sea salt
- Peel and chop the potatoes then boil in lightly salted water until fork tender. Drain when ready.
- Mix the ground spices, sugar, lemon juice and water in a small bowl.
- Heat the oil in a large skillet then when hot add the potatoes and fry over a medium-high heat until nicely golden brown. Carefully removed to a plate.
- Reduce the heat and when the pan has cooled slightly add the onion and cook until translucent.
- Add the cumin and mustard seeds to the pan, stirring occasionally for a minute.
- Add the garlic, chilli and grated ginger and cook for another minute, then add the spice mix and cook until the water has almost evaporated.
- Add the tomato to the pan and continue to cook to thicken the sauce.
- Stir the spinach in handful by handful and then cover with a lid and cook gently for about 5 minutes.
- Remove the lid, stir in the salt and continue to heat until the spinach water has evaporated.
- Gently stir in the potatoes, heat for a couple of minutes and then serve hot.