Heat the olive oil in a pan on medium heat
Add the cumin seeds, garlic paste, and crushed chillies then sauté for 1-2 minutes on high heat until fragrant
Chop the potatoes into bite-sized chunks – peeling the potatoes is optional and depends on personal preference
Cook for 5 minutes on medium heat until the potatoes have slightly softened
Add the salt, chilli powder and turmeric powder then cook the spices for 3-4 minutes ensuring that you stir so that the spices do not stick to the pan – you may need to add water so that the spices do not burn, and this will also help to release the colour of the spices
Add the chopped tomatoes and cook for another 4-5 minutes until the tomatoes have softened
Add the finely chopped spinach then cover and cook for 5 minutes to allow the water to be released from the spinach
Remove the lid and gently mix the masala into the spinach
Cover and cook on medium heat for a further 6-8 minutes
Serve immediately alongside some garlic naan and enjoy!
Latest comments (1)
Thank you for the wonderful recipe! I made it this evening, using half measures of your ingredients and it was delicious.