1/2 to 1 green chilli, deseeded and finely chopped
2 heaped tablespoons chopped frozen spinach
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Method Prep:5min › Cook:15min › Ready in:20min
Peeled and cut the potato into 5cm (2 in) dice. Cook in boiling water with a little salt until just cooked through, about 7 to 8 minutes. Remove from the heat, drain and set aside.
In a non-stick frying pan heat the ghee. Add the mustard seeds and the cumin. When the mustard seeds start to 'crackle and pop' add the sliced onion. Stir well and cook until the onions are translucent and start to brown. Add the garam masala, turmeric. salt and pepper. Mix well and cook for a further 2 minutes.
Add the ginger, garlic and chilli. Cook for 1 further minute then add the potatoes and spinach. Mix well and keep stirring until the spinach has defrosted and is starting to coat the potatoes.
Add a splash of water and turn up the heat. Keep stirring until the mixture has browned well. Remove and serve or chill for reheating later in the microwave.