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Dish of 09 Jul 2008
POTATO AND SPINACH CURRY
4 servings
I like to prepare this curry with waxy potatoes – fingerlings would be great – and be sure to serve it with lots of fresh yogurt, preserved lemon pickles on warm chapatti. It is a mild curry and in India it is often served as a breakfast dish. It is also very good served topped with a soft poached egg.
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500 gm waxy potatoes, peeled and cut into chunks
1 bunch of swiss chard, well washed and roughly chopped
50 gm butter
1 onion, finely chopped
5 ml (1 teaspoon) black mustard seed
5 ml (1 teaspoon) ground coriander
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) garam masala
2,5 ml (1/2 teaspoon) chilli powder
30 ml (2 tablespoons) fresh ginger, finely chopped
4 tomatoes roughly chopped
salt and ground black pepper to taste
125 ml (1/2 cup) fresh coriander leaves
1. Boil the potatoes in salted water until just tender. Drain and set aside.
2. Cook the swiss chard with water still clinging, in a large frying pan until wilted. Set aside over a colander to drain the water.
3. Heat the butter in the large frying pan and add the onions. Cook for 5 minutes until soft and turning golden. Add the spices and ginger and cook for 3 minutes over gentle heat, stirring all the time.
4. Add the potatoes and spinach and cook over gentle heat, stirring carefully to coat the vegetables with the lovely spice sauce. Add the tomatoes and cook for 2 minutes. Season to taste with salt and ground black pepper.
5. Serve at once scattered with the fresh coriander. Spoon the curry onto chapatti and pass the yogurt and preserved lemon pickles.
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