Spiced Spinach and Potatoes

(Photo by scorps1027/Flickr)
(Photo by scorps1027/Flickr)


1 bunch spinach
250 g/8 oz new potatoes
2 teaspoons ghee
2 tablespoons oil
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt or to taste
1/2 teaspoon grated nutmeg


Wash spinach well, put into a large non-aluminium saucepan and cook, covered, for 10 minutes. Scrub the potatoes and cut into quarters or eighths according to size.

In a wok heat ghee and oil and fry mustard and cumin seeds, covering wok with a frying screen, until mustard seeds have finished popping. Add ground spices and potatoes and fry for a minute, then add salt and 1/2 cup water, cover and cook for 10 minutes. Add spinach, cover and cook for 10 minutes longer. Sprinkle with nutmeg and serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)