Recipe
Why make it
Tender potatoes simmered in a smooth spinach and onion-tomato masala, finished with garam masala and lemon. A simple everyday sabzi that is ready in under an hour and suits roti or rice.
Serves 4
+ 8 more in the full recipe
Step 1 of 9
Bring a large pot of water to a rolling boil. Add the spinach and push it under the water for 2 minutes, just until it turns bright green and wilts.
Step 2 of 9
Drain the spinach and rinse it under cold water so it stays green. Squeeze out most of the water, then blend it with the chopped green chillies into a coarse purée, adding a splash of water only if the blender needs it.
Step 3 of 9
Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Step 4 of 9
Add the chopped onion and fry, stirring often, for 8 minutes until soft and light golden at the edges.
Step 5 of 9
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the tomatoes, turmeric, coriander powder, chilli powder and salt.
The last 4 steps are in the full recipe.
Cook’s tip
Blanching for only 2 minutes and rinsing in cold water keeps the spinach a fresh green instead of dull olive.
Ready to cook?
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