Spinach And Potato Curry Recipe

• 450 g Fresh Spinach
• 1 tbsp Oil
• 1 tsp Black Mustard Seeds
• 1 Onion (thinly sliced)
• 2 Garlic Cloves (crushed)
• 2.5 cm Fresh Ginger (chopped)
• 675 g Potatoes (cut into 2.5 cm chunks)
• 1 tsp Chili Powder
• 1 tsp Salt
• 120 ml Water

• Wash the spinach and chop finely.
• Blanch spinach in a pan of boiling water, for about 3 to 4 minutes.
• Drain the spinach completely and set aside.
• When the spinach has cooled down, squeeze out the excess water.
• Place a large pan on fire and heat oil in it.
• Add mustard seeds and fry for 2 minutes.
• Add in the onion, garlic and ginger. Stir fry for 5 minutes.
• Now, add the potato chunks, chili powder, salt and water. Fry for 8 minutes.
• Finally, add the drained spinach and mix.
• Cover the pan and simmer for 10 to 15 minutes or till the potatoes are tender.