This recipe is my version of a classic Indian side dish, although for a simple and tasty vegetarian meal you could just serve this with rice and naan.
I had this with the lamb curry I cooked this weekend and it complemented it really well, whilst also adding another texture to the plate.
Now, I cannot take full credit for this dish as I had a little bit of help from an old friend…
For Indian chefs this is probably sacrilege but I don’t see anything wrong with a few shortcuts as long as the final taste isn’t compromised. I think it would take me years to perfect the art of Indian cooking with all the different spice combinations, so rather than fill my cupboards with 20+ jars of spices that I will only use a teaspoon of for each dish I think it makes sense to buy a good quality blend to save on time, money and cupboard space!
3-4 potatoes, peeled and chopped
A good glug of vegetable oil
1 packet of M&S Bombay potatoes mix (which conveniently includes one sachet of fennel and mustard seeds to fry and a second sachet of mixed spices
A handful of fresh spinach leaves
1 tomato or 3-4 cherry tomatoes, chopped
fresh coriander, for serving
How to make it
- Begin by par-boiling the potatoes for about 5 minutes then drain
- In a frying pan, heat the oil and fry the seeds for 2 minutes
- Add the mixed spices and stir well then add the potatoes and ensure they are well coated in this fragrant mix
- Add the chopped tomatoes and spinach and stir until the spinach has melted
- Add about 100ml of water and cook on a low heat, stirring occasionally, until the water has been absorbed
- Sprinkle with some fresh coriander, then serve