1 lb spinach, fresh or frozen
2 medium or 1 large red potato, peeled and cubed
1 red onion, sliced thinly
2 cloves garlic, minced
1 tsp. curry powder
2 small tomato, finely chopped
1 tsp. turmeric powder
2 tsp. cumin powder or 1 tsp. cumin seeds
juice of 1 small fresh lime or lemon
1½ Tbsp. olive oil, ghee, or butter
salt and pepper to taste
Method:
1. If you are using frozen spinach, thaw them ahead of time. Tear fresh spinach into large pieces and wash them to remove dirt completely.
2. In a pan, heat oil on medium and fry cumin and curry powder until fragrant. Add garlic and onions and stir to cook until the onions starts to caramelized. Add potatoes, tumeric and fry until the spices coat the potatoes and until it starts to brown on all sides. Add the chopped tomatoes, and cook for another 5 minutes at medium heat.
3. Toss in the spinach, give it a quick stir and cover to cook further until the potatoes are cooked and the spinach has wilted and not overcooked. Increase heat and toss the mixture until water has evaporates and spinach starts to stick to the pan. Remove from heat, cover the pan and let the heat settle inside the pan. Serve with a drizzle of lime or lemon juice on top. Serve with rice or flat bread.
