More potato recipes. Charlotte potatoes work so well in these dishes, their flavour is great, they hold their shape and their texture is so smooth when they are cooked. I had spinach in the freezer. Buying packs of fresh spinach at their expiry date is a good deal. I break up the brittle and frozen spinach leaves in the bag before use.
INGREDIENTS:
- 600g charlotte potatoes, or similar waxy potatoes, peeled and diced (1cm dice)
- salt
- 300g spinach leaves
- 4 tbsp rapeseed oil
- 1/2tsp black mustard seeds
- 1 large onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 tsp garam masala
- 1/8 tsp cayenne pepper
METHOD:
- Boil the potatoes in salted water for around 6 minutes, then drain and spread them out to cool
- Steam the spinach until it is wilted, only takes a few minutes. Once it is cool enough to handle, squeeze out as much liquid as possible, and then chop, and set aside.
- Heat the oil in a wok or heavy frying pan, and when it is hot, add the mustard seeds. When they pop, add the onion and garlic, turn the heat down and fry for a couple of minutes
- Add the spinach, and keep cooking and stirring for another 10 minutes.
- Add the potato, 1 tsp salt, the garam masala and the cayenne pepper. Stir and mix until the potatoes are heated through and soft.