This recipe is taken from the Complete Book of Indian Cooking from our recipe book library. If you are looking for an easier recipe to try than Ralph’s Favourite Palak Paneer, why not try this?
- 4 tablespoons vegetable oil
- 225g/8oz new potatoes
- 2.5cm fresh ginger, crushed
- 4 garlic cloves, crushed
- 1 onion, roughly chopped
- 2 fresh green chillies, chopped
- 2 dried red chillies, roughly broken
- 1 teaspoon cumin seeds
- Salt to taste
- 225g fresh spinach
- 2 firm tomatoes, roughly chopped to garnish
Heat the oil in a frying pan or skillet and fry the potatoes until brown on all sides
Remove the excess oil but leave about 1 tbsp in the pan. Fry the ginger, garlic, onion, green and dried chillies and cumin seeds until the onion is golden brown
Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally until the potatoes are tender when pierced with a sharp knife
Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated. Garnish with the chopped tomatoes and serve hot.