Stovetop Spinach and Potato Curry with Cumin and Green Chili

What you need

• 500 g (1 lb) waxy potatoes, peeled, cut into 2 cm (3/4 in) cubes
• 400 g (14 oz) fresh spinach, washed, roughly chopped
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green chilies, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• 1 tsp garam masala
• 1 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Heat the oil in a wide, deep pan over medium heat. Add the cumin seeds and fry until they sizzle and darken slightly, 15-20 seconds.

2. 2

   Add the onion and cook, stirring, until soft with golden edges, 6-7 min.

3. 3

   Stir in the garlic, ginger and green chilies and cook for 1 min.

4. 4

   Add the coriander, turmeric and chili powder and stir for 30 seconds.

5. 5

   Add the potatoes and salt and toss until coated in the spices.

6. 6

   Pour in 100 ml (1/2 cup) of water, cover and cook over medium-low heat, stirring now and then, until the potatoes are almost tender, 12-15 min.

7. 7

   Add the spinach a handful at a time, stirring until each batch wilts, 3-4 min.

8. 8

   Cook uncovered until the liquid has evaporated and the potatoes are tender when pierced, 4-5 min.

9. 9

   Stir in the garam masala, taste for salt and serve hot.

Imported from scrumptiously.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.