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Potatoes with spinach

Serving size: Serves 10 or more
Cuisine type: Indian
Cooking time: Less than 30 minutes
Course: Side dish
Favourite flavours: Easy recipes

Potatoes with spinach
INGREDIENTS

1kg baby new (chat) potatoes, halved
1½ tablespoons vegetable oil or ghee
2 teaspoons black mustard seeds
2½ teaspoons cumin seeds
4 cloves garlic, crushed
3 bunches spinach, trimmed, chopped
lemon wedges, to serve
METHOD

Boil, steam or microwave the potatoes until just tender; drain.

Heat the oil in a large non-stick frying pan over high heat; add potatoes and cook, stirring occasionally, for 10 minutes or until browned. Add mustard seeds and cook, stirring, for 30 seconds or until the seeds pop. Reduce the heat to medium; add cumin seeds and garlic, and cook, stirring, for 1 minute or until aromatic. Remove potato mixture from pan.

Add spinach to same pan; cook, covered, stirring occasionally, until spinach is wilted.

Add potato mixture to spinach, season with salt and freshly ground black pepper, and serve with lemon wedges.

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