Chunks of Potato Cooked with Fresh Spinach(Low Fat Recipe)
IntroductionThis recipe is adapted from "Indian Low Fat Cooking - The key to a healthy and exotic diet" by Roshi Razzaq.
This is a classic side dish but can be eaten on its own with naan bread or chapatis/rotis and goes well with Indian pickles and chutneys. This is a low fat version which does not use oil or ghee. This dish can be prepared in advance and reheated just before serving.
Preparation time: Approx 15 minutes Cooking time: Approx 30 minutes
Ingredients(serves 4)
Main Ingredients:1/2lb Potatoes
14oz fresh or frozen spinach
scant 1/3 cup chopped tomatoes
Ground Spices:1/2 teaspoon
Natco Chilli Powder1/4 teaspoon
Natco Turmeric Powder Additional Spices:1/2 teaspoon
Natco Cumin Seeds1/4 teaspoon
Natco Fenugreek SeedsMethod1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.
2. Scrub the potataoes (don't peel them). Cut into small chunks.
3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.
4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.
5. Add the spinach and tomatoes and mix well to coat with the spices.
6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.
