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Ingredients
Serves 2
- 2 Medium potatoes quartered
- 2 Tablespoons Curry Massalla Gravy
- 1 Tablespoon thick yogurt
- Quarter of an onion finely chopped
- 3 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 1 Finely Chopped Cayenne Chilli
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 10 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 3 cups of spinach leaves finely chopped
- 1 teaspoon Garam Massalla
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Method
| Par-Boil the potatoes with a little salt and turmeric for around 10-15 minutes. Make a paste of the curry powder, garam massalla and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir fry for a further 30 secs. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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