A useful side dish, or weeknight main. The following quantities will produce sides for four people or mains for two.
- 800g potato
- one small onion
- 1-2 cloves garlic
- one tin spinach (yes! a tin!)
- spices, namely
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp chilli flakes
- 2 cloves, bashed
- ½ tsp turmeric
Finely slice the onion and pop in a large heavy pan with a smear of vegetable oil, and a generous pinch of salt, on a low heat to colour. Don’t let it burn.
Meanwhile, peel and dice the potato, keeping an eye on the onion. Don’t let it burn. Peel and chop the garlic. Boil the kettle.
When you’ve finished the potato, the onion will be done, if not, be patient. Push the onion to one side, and fry the garlic, adding more oil as necessary. When it’s slightly translucent, shove it to one side, and add the spices, except for the turmeric. Toast them for a minute or so, and then add the potato and the turmeric, mixing everything up.
Finally, arrange the potato in a single layer, and pour over enough boiled water to almost cover. Bring the whole lot to the boil, and then reduce to a simmer.
The potatoes will cook in their own darned time, which will be around 25 minutes, and as they cook they will exude starch, thickening the liquid, which is also reducing. So. Don’t forget to stir occasionally and, if it starts to stick to the bottom, add a splash more water from the kettle.
Finally, when the spuds are done, add the tinned spinach (casually, but not exhaustively drained) and stir well, to combine. Another minute or so, and it’s ready to serve, although may need more salt.