Servings
servings
Prep time
20 MinutesCooking Time
40 MinutesCalories
--- Kcal
Steps
Ingredients
- 450 g new potatoes
Step 1
Peel and halve. Bring to boil then simmer 12-15 minutes until tender, then drain.
Ingredients
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp sunflower oil
- 0.25 tsp cumin seeds
Step 2
Cook the cumin seeds in oil until fragrant. Add onion and garlic; cook 15 minutes until soft.
Ingredients
- 1 tsp turmeric
- 2 tsp garam masala
- 0.5 tsp salt
Step 3
Stir in potatoes, spices, and salt. Cook until coated and golden, then set aside.
Ingredients
- 400 g baby leaf spinach
- 75 ml water
Step 4
Roughly chop 100g spinach and finely chop another 100g. Blend the remaining 200g spinach with the water until smooth.
Ingredients
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp sunflower oil
Step 5
Heat oil. Cook onion and garlic for 10-15 minutes until soft.
Ingredients
- 1 fresh chilli, finely chopped
- 2 cm fresh ginger, finely chopped
Step 6
Add cook 2 minutes
Ingredients
- 175 g medium tomatoes
Step 7
Add cook 3-5 minutes until soft
Ingredients
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tbsp ground coriander
- 1 tsp ground fenugreek
- 1 tsp salt, plus extra to taste
- 0.5 tsp sugar
Step 8
Stir in
Ingredients
- roughly chopped spinnach
Step 9
Add and wilt
Ingredients
- finely chopped spinnach
- blended spinach
Step 10
Add and mix. Simmer until thick (10 minutes).
Ingredients
- 100 ml cream
- Potatoes
- 0.5 lemon, juiced
Step 11
Add cream and potatoes bring to simmer. Finish with lemon juice and serve