Tonight's supper was a slightly spicy little number. We ate my version of Keema, a simple spiced meat dish, accompanied by the Spiced Potatoes with Spinach which my boys love so much. It somehow felt so right to be eating it outside.
Spiced Potatoes with Spinach
This, I suppose, is my approximation of the Indian restaurant classic Saag Aloo, which I love, love, LOVE! Anything with spinach is A-OK with me, especially if the children love it too!
2 tbsp oil
1 tsp mustard seeds
1 bay leaf
1 onion, halved and sliced thinly
2 cloves garlic, minced
2cm piece ginger root, minced
400g potatoes, cut into 2cm-ish cubes
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp cayenne pepper
1 tsp kalonji (AKA black cumin or nigella seeds)
140g bag baby spinach leaves
Heat the oil in a large pan (it needs to be one with a lid). Frizzle the bay leaf and mustard seeds briefly, then add the onion to the pan and fry until soft. Stir in the garlic and ginger and fry for a moment more before adding the spices. Stir well, add the potatoes and then pour in 150ml water and clamp on the lid. Turn the heat down and simmer for 10 minutes, then stir the spinach through the potatoes as best you can. Lid back on, heat back up and cook for 3 minutes or so until the spinach has wilted down. Try not to eat it all straight out of the pan before serving it (though this is the hardest part of the recipe for me).
Divine with a dollop of raita; my lazy version is here. Enjoy!