Name Spiced Indian Potatoes with Spinach


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  • Serves: 2
  • Complexity: medium
  • kcal: Sin-free on Green, 8 Sins on Original
  • Origin: Indian
Spiced Indian Potatoes with Spinach


  • 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • Fry Light, for spraying
  • 2 cardamom pods
  • 1/2" piece ginger root, grated
  • 1 red chilli, seeds removed & chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 454g/1 lb new potatoes, quartered
  • 142ml / 1/4 pt stock made with Vecon
  • 681g/1 1/2 lb spinach, chopped
  • 4 tbsp very low fat natural yogurt
  • pinch of salt

Grind the coriander and cumin seeds using a pestle and mortar. Spray a non-stick frying pan with Fry Light and add the seeds, cardamom pods and ginger and cook gently for about 2 minutes, taking care not to burn them. Add the chilli, onion and garlic and cook for a further 2 minutes, stirring frequently. Add the potatoes and stock to the pan, cover with a lid and cook for 30 minutes, stirring occasionally. Stir in the spinach and cook for a further 5 minutes. Remove from the heat and stir in the yogurt. Season to taste before serving.

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