600g(1.3 lbs) potatoespeeled and chopped into bite size pieces (waxy or floury potatoes are fine – I use Rooster potatoes)
3tbspghee or sunflower oil
2tspcumin seeds
1tspmustard seeds
1large red onionpeeled and diced
2clovesgarlicminced
1red chillifinely chopped (use a milder chilli such as serrano or fresno if you don’t like it too hot, or use a hotter chilli such as a couple of birds eye chillies if you like it spicier).
Then add in the potato and salt. Stir again to coat the potatoes.
1/4 tsp salt
Add the stock and spinach, stir and heat for a minute until the spinach wilts.
120 ml (1/2 cup) chicken stock, 150 g (4 packed cups) baby spinach
Serve topped with fresh coriander.
fresh coriander
Video
Notes
Can I make it ahead and/or freeze it?You can make it ahead and you can freeze it.However! I find the potato goes a little mushy on reheating, so I prefer to serve this dish right away.If you did want to make it ahead, you can make the dish, cool cover and refrigerate it for 1-2 days. Or rather than refrigerating, you can freeze it, then defrost it overnight in the refrigerator.Reheat either in the microwave, or in a pan with a tablespoon of ghee or oil, over a medium heat, until hot throughout.Nutritional information is per serving - this recipe serves 4.