as with my previous post, these days, if its healthy, hearty and spicy then i want to be shovelling it in my gob. these wintry days in the uk are driving me to spice up my life through experimenting in the kitchen and exploring my cookbooks and pushing my chilli limits to the max.
growing up with a lot of irish influence in my family i can barely go a week without potatoes and adding flavour, texture and spice makes this my go to comfort food. if im honest, i have had this served on top of a baked potato – double totty!
so if you are looking for healthy flavoured easy food to enjoy during the week, and again the next day in your lunch box, or if you are looking to have something different to offer your veggie dinner guests then this is a dish that you have to try. the method is the same but the vegetables could be switched up using sweet potato, turnip, cauliflower, broccoli, mushrooms or even carrots.
ready ground spices are fine for this dish but if you have time and really want to taste the different depths of the spices then it is best to roast and grind your spices to use fresh. its worth the effort.
2tbsp oil – ground nut or vegetable oil (not olive oil as it doesn’t heat to the right temperature)
200g potatoes cubed (i don’t peel i just scrub clean)
1 small onion finely chopped
4 tomatoes chopped
2 large fistfuls of fresh spinach or other green leaves
2 red or green chillies chopped (vary this depending on your spice tolerance)
2cm of root ginger finely grated
1tsp black mustard seeds
1tsp ground cumin
1tsp ground coriander seeds
1 tsp garam masala
1/4tsp ground turmeric
- heat the oil in a pan that has a lid – the lid is vital for the next step!
- once the oil is smoking hot turn the heat to low, add the black mustard seeds and put the lid on the pan. the mustard seeds will pop in the hot oil and without a lid your kitchen will end up covered in tiny black dots and you may even get burned.
- after a couple of minutes then seeds should stop popping so you can carefully remove the lid.
- increase the heat and add the onion and potato and stir fry until lightly browned.
- add the ground spices – cumin, coriander, garam masala, turmeric and mix through the potatoes and onion.
- stir in the ginger, chopped tomatoes and chillies to the potato and onion in the pan and sprinkle over the sugar.
- add 150ml of water, increase the heat and bring the contents of the pan to the boil. reduce heat to medium and simmer for 10-15 minutes, until the potatoes have softened but still hold their shape.
- season with a sprinkling of salt and pepper and stir through the spinach or other green leaves until they wilt and serve.
this dish can be served as part of a larger meal, with rice or naan and it can even be served as an accompaniment to roast chicken or a steamed piece of fish instead of boring old boiled potatoes.