• 1 large onion, chopped
  • 2 large potatoes, cubed
  • 400 g spinach
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic clove, coarsley chopped
  • 1/4 teaspoon cumin seed
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • olive oil
  • butter
  • salt


  • STEP 1
    Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
  • STEP 2
    Add the onion and fry until it too starts to brown.
  • STEP 3
    Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
  • STEP 4
    Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
  • STEP 5
    Add the spinach or chard and cook until it collapses over the potato and season to taste.

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A star rating of 4.3 out of 5.7 ratings