A delicious combination of creamy potatoes cooked with coriander and fennel seeds, baby spinach and more! Recipe listed below. I used Asda’s Baby Spinach and British Belle Potatoes
Ingredients – Serves 4
360g Mild Tender Baby Spinach – washed and chopped
4-6 potatoes – peel, cut into cubes and parboil in a pinch of salt and half teaspoon turmeric
1 tablespoon of ghee or mustard oil
1 teaspoon crushed coriander seeds
1 teaspoon fennel seeds
1 large onion roughly chopped
2 inch ginger grated or chopped finely
5 garlic cloves chopped finely
1 teaspoon of turmeric
1 teaspoon of tomato puree water down in 2 tablespoons of hot water
1 teaspoon salt
Green chillies to your taste or half teaspoon of red chilli powder
Method
- Warm the ghee/oil in a heavy based pan on a medium heat for a minute
- Stir in the coriander and fennel seeds
- Once they release their aroma, add the chopped onion
- Sauté until translucent, then add the garlic and ginger and sauté further for two minutes on a medium heat, add the turmeric continue to sauté again for another minute
- Pour in the tomato water and raise the heat slightly and the chillies
- Sauté for 3-4 on a medium heat and add the par-boiled potatoes, stirring well
- Add the chopped spinach, mix into the ingredients in the pan and then cover and cook on low for 8-10 minutes
- Once the spinach and potatoes are cooked – serve with roti or naan.