Makes 3 servings
1 large bunch spinach
8oz potatoes, cut into chunks
2tbsp oil
1 onion, sliced
3tbsp water
6 black peppercorns, coarsely crushed
2 cloves cardamom, crushed
1tsp ground coriander
1tsp cumin
1 garlic clove, crushed
1in ginger, cut into small matchsticks
1 red chilli, seeded and finely shredded
2tsp turmeric
Soak the potato chunks in a small bowl of water until you need to use them.
Heat the oil in a saucepan over a medium heat. Reduce the heat to low then add the peppercorns and cardamom and sauté gently for 2-3 minutes. Add the chilli, ginger, onion and garlic and raise the heat to medium. Cook for 3-4 minutes, stirring to prevent browning. Stir in the spices and mix well.
Drain the potato chunks and add them. Stir vigorously as you turn the heat up, until the potatoes are half baked and covered with the mixture. Add the turmeric.
Reduce the heat to medium, add about 2 tbsp of water and simmer, stirring occasionally.
Gently stir in the spinach and simmer for about 20 minutes, until the potatoes are tender. Add a small quantity of water if necessary.
Variation: add some paneer/ feta cheese chunks or tofu while sautéing.