Spiced Indian Potatoes with Spinach
Ingredients
- 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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