A surprisingly quick and simple recipe that I think you’ll enjoy.
4 potatoes, chopped
2-3 handfuls of spinach, washed
1 onion, chopped
2 cloves of garlic, crushed
1 tsp fresh ginger, grated/chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp red chillies, chopped
2 cardamom pods, crushed
1/4 tsp salt
Par-boil the potatoes in some salty water for 8-10 minutes or so. While you’re doing that fry the onions, garlic and ginger in a large saucepan on a medium heat until soft (approx 5 minutes).
Add all the remaining spices to the onion mixture and stir in. Drain the potatoes and add them too. Mix thoroughly, add a couple of tablespoons of water to prevent it from sticking, then cover and allow to simmer for 10-12 minutes (still stirring to keep it from burning to bottom of pan).
Once potatoes have gone edibly soft add the spinach and cook for another couple of minutes. Spinach will wilt and reduce in size a great deal.
Serve hot over a bed of rice.
A few notes on the recipe vs the pictures. I made mine with raw potatoes soaked in water rather than par-boiled ones, but this just meant I had to add more water to the pan and it took longer to cook, and I don’t think it added anything to the flavour, so I’d recommend doing it this way instead. Also, chop your spuds smaller than I did mine, again, to save time. As always I left the skin on, coz that’s where all the nutrients are, but cut the eyes out.
Also, I added more spinach than is pictured. After I threw in my 2 handfuls and it cooked down to size I saw the ratio was way off and more was needed. Really this is up to you. The recipe could probably handle more spinach even, if that’s what you’re into, I just didn’t have a whole lot more left so I stopped at 3 handfuls.