Serve hot with Pulao rice or naan bread.
INGREDIENTSMETHOD
Ingredients:
- 1 large onion, finely chopped
- 2 large potatoes, cut into small cubes
- 400 g baby spinach leaves
- 1 tsp. fresh ginger, grated
- 5 drops of Garlic Spice Drops®
- 2 drops of Cumin Seed Spice Drops®
- 4 drops Turmeric Spice Drops®
- 4 drops of Garam Masala Spice Drops
- 1 drop of Nutmeg Spice Drops® (optional)
- 4 tbsps. olive oil
- salt to taste
- Heat the oil in a heavy bottomed pan and sauté the potatoes, on a low flame, until lightly brown. Take the potatoes out and keep them aside.
- To the remaining oil in the pan, add the onion and fry until it starts to brown.
- Add the potato and ginger and fry until the potato starts to soften.
- If you are not using a non-stick pan, you may need to add 1/4 cup water and cover to keep the potato from sticking and to help it cook.
- Add the spinach and cook covered for 3 minutes.
- Add in all the Spice Drops® and salt and cook for a further 2 minutes.
Serve hot with Pulao rice or naan bread.