Per serving (268g)
Calories 179, Fat 3.5g, Saturates 0.6g, Carbohydrate 35g, Sugars 3.9g, Fibre 6g, Protein 5.2g, Salt 0.32g
Bring a large saucepan of salted water to the boil and add the potatoes. Boil for 10 minutes or until they are soft. Drain and leave to steam in a sieve until nearly dry.
In a large frying pan over a medium heat, heat the butter and fry the onion until soft and starting to go golden. Add the garlic and ginger, and stir well for another minute. Then add the cumin seeds and black mustard seeds, and fry until fragrant (this should take about 20 seconds).
Tip in the cooked potatoes and stir through. Cook for another 5 minutes, stirring occasionally until the potatoes form a slight golden crust.
Add the rest of the spices and fry for 30 seconds. Stir in the spinach and, if needed, add a little water to loosen things up.
Season with salt, to taste, and then serve as a side dish to a main meal.
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