Spinach dishes are by far the most popular when discussing menus for my business, spinach and potatoes is a classic, a dish served regularly at home and when spiced well, is so healthy and yummy.
The potatoes can be swapped for lamb, chicken or paneer (Indian cheese), the principle remains the same, fry your onions, add your spice mix, tomato, cook your main ingredient (from raw) be it potatoes, lamb, chicken, or paneer, seal as you go, if using curly kale or methi (fresh fenugreek leaves) they should be added 5 minutes before the spinach, which only needs 5 minutes to wilt down and finish with some fresh coriander and a little garam masala, a squeeze of lemon, a splash of cream or a little butter (no longer vegan, unless using vegan butter and cream) . When cooking from scratch, you can take your favourite flavours and make something truly magical, please don’t ignore the magic of this dish.
If you have cooked with me, you will know I check and wash everything, even bags of pre-washed spinach, why, you may ask. Soak your spinach in a bowl full of water, collect it to drain in a colander and look at the bottom of the bowl, you will find gritty bits in the bottom of the bowl.
This is a great filling, with a little cheese between flatbreads, toasted, seriously, it would be yummy!
Fry your onions in the rapeseed oil and keep adding a splash of water to ensure you cook your onions until golden, make sure you don't burn them.
To speed up the onions, add a sprinkle of salt.
Just before adding the curry masala, make sure you have a mug of water ready.
Now's the time to add the curry masala mix and when adding it to the onions, pour in half a cup of water to create a sauce and stop the spices from burning.
Now, cook the spices through for about five minutes and add water if the pan dries out.
Keep an eye on the spices and ensure you keep stirring to stop the pan from sticking, always add a splash of water if need be.
Stir in your tomatoe puree and continue to cook, stirring, adding a splash of water, ensuring the pan does not dry out and creating delicious flavours.
You should have a rich, flavoursome sauce, add your RAW poatoes into the sauce, keep the heat medium high and seal the potatoes in the sauce, stir contantly and adding water if need be.
The sealing process take patience and little bubbles of fat will start to appear in about five minutes and that's when you add an extra splash of water and simmer until the potatoes softens, if using curly kale or methi, add it now and simmer five minutes.
Add in your washed spinach and simmer for five minutes.
The potatoes should have a nice "Squishiness" about them soaking up all the spicy flavours.
Finishing your dish is simple.
You have the basic version of spinach and potatoes, this is where you may like to add a little knob of butter, a squeeze of lemon, a drizzle of cream, a little extra chilli and I always like to add fresh coriander.
Enjoy your curry, serve with fresh chapaties or as a side dsih, it's an easy everyday meal!