Not a recipe as such – just a quickie, short-cut, supper work-around. Which happened to work.
- Cut potatoes into 1 inch cubes, and put to boil in salted water.
- Chop an onion; chop and crush 2 cloves garlic; chop a green chilli; finely chop coriander stalks. All ready for adding at the right time.
- Into a heated, dry frying pan, pop a pinch of mustard seeds, then cumin seeds, then coriander seeds. As soon as they start “crackling” (within 30 seconds?), add a generous glug of oil, and half a tsp ginger paste. Mix around.
- After 30 seconds add the chopped onion. When it’s starting to soften, add the garlic, chilli, and coriander stalks. Add a pinch of garam masala, and half a tsp turmeric. Cook for a few minutes.
- Chop frozen spinach. Add to frying pan with a teaspoon of tomato puree, and cook until spinach has wilted, released its water, and the water has almost evaporated.
- By this time the potatoes should be ready; drain them, and return pan to a gentle heat just to dry them slightly. Add spinach mixture, add chopped coriander leaves, and swirl around for just a minute or two.
- And … serve. With warmed pitta breads?