Friday, 23 April 2010

Bunking Off in the Garden

Lovely, isn't it? To see the signs of Spring appearing everywhere, to feel warmth from the sun on your bare arms, to hang your laundry out in the breeze and even to be brave enough to eat supper out on the patio... I have been outside for so much of the last couple of weeks, often just sitting and breathing in the glory of nature (hence no posts - sorry about that, I do feel sort of bad). I have attempted to get our little garden in some sort of order and made plans for summer bunting and outdoor picnics (rather than the carpet picnics we have been restricted to for what feels like years, rather than months!).

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!
Cath xx


Anonymous said...


just a quick query, when do you add the potatoes to this dish, and do they have to be par-boiled?

Cath said...

Oops! Must not drink wine whilst blogging... duly edited, no parboiling necessary xx


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