2 medium potatoes, peeled and diced into 1cm cubes
1/2tsp asafoetida
2tsp cumin seds
Chili powder to taste
1tsp ground turmeric
2tsp tomato paste
Green chillies, or to taste, slit sideways
1tbsp Greek yoghurt
1tbsp tomato paste
2tsp ground coriander
2tsp dried fenugreek leaves
small bunch fresh dill
lemon juice, to taste
To serve (optional)
Greek yoghurt, sprinkled with chilli flakes
Rotis
Method
Fill and boil the kettle. Crush the frozen spinach in the bag – this saves you chopping it. Put a wok over a high heat and add, in this order, 300ml hot water from the kettle, the ghee or oil, potatoes, asafoetida, cumin seeds, chilli powder, turmeric, ginger paste and green chillies.
Put a lid on the wok and cook for 5 minutes, then remove the lid and add the spinach, yoghurt, tomato paste, ground coriander, fenugreek and fine sea salt to taste. Cook without the lid for 5 minutes.
Turn off the heat and add the dill and lemon juice. Stir well and allow to sit, with the lid on, for 1 minute before serving with the yoghurt and rotis, if using.
Recipes and photographs taken from 15 Minute Indian by Anjula Devi, photography by Tom Regester
