Indian potato and curry dish. Probably best served as a starter or side dish.

Serves 2

Ingredients
1 large onion
2 large potatoes
300 grams of fresh spinach
1 tablespoon of grated ginger
2 cloves of garlic
250ml of low fat natural yoghurt
1/4 tablespoon of cumin seeds
1/2 tablespoon of tumeric
1/2 tablespoon of garam masala or curry powder
1/4 tablespoon of chilli powder
1 tablespoon of oil

Instructions

• Put a pan of water on to boil
• Peel and chop the potatoes into 1/2 inch cubes
• Add some tumeric to the water and cook the potatoes for 10 minutes or so until 90% cooked then rinse and set aside
• While the potatoes are cooking, coarsely chop the onion
• Coarsely chop the garlic
• Grate (or finely chop) the ginger
• Chop the spinach into strips and try to remove any big stems you can (without obsessing over getting them all)
• Measure out the spices and set aside
• Heat a tablespoon or so of oil in a wok or high sided pan (4)
• Fry the cumin seeds in the oil for a minute or so until they start to go brownish
• Throw the onions in and fry them until they start to become translucent (3 or 4 minutes)
• Now add the spices, chilli, garlic and ginger and fry them for a minute or so
• Add the potatoes (first) and the yoghurt and heat for a minute
• Now add the spinach a few handfuls at a time and stir as it disintegrates
• If the spinach seems to have absorbed all of the 'sauce' chuck a little bit more yoghurt in (and perhaps a couple of tablespoons of water) and keep on heating.
• Serve!