INGREDIENTS

INSTRUCTIONS

Recipe adapted from Sameen Rushdie's `Indian Cookery' Serves 6 as  part
of a mixed meal, maybe 3-4 on its own with rice/naan and a  pickle.
This works well with either fresh or frozen spinach. I have  made it
with kale as well; 10oz (275g) weighed without stalks.  Scrub potatoes
and boil them in their skins until almost, but not  quite, done. Leave
to cool, then cut into small cubes. Meanwhile, if  using fresh spinach
or kale, remove the coarse stalks then rinse and  cook gently for 10
minutes, in just the water clinging to the leaves  in a covered pan.
Cool and chop (reserve any remaining liquid). For  frozen spinach, just
defrost and chop. Chop the onion finely, crush  or finely chop the
garlic and finely chop the tomatoes (keep them all  separate). Measure
the spices out into a little bowl. Now brown the  onion in a little
vegetable stock or water until golden brown - about  10 minutes
perhaps, topping up with hot water as necessary. Let it  stick slightly
from time to time to get that fried smell. Add the  ginger and garlic
to the pan and stir for a moment. Add the spices,  and a little more
water if necessary. Cook for a few minutes, then  add the tomato. Cook
gently 3-5 minutes. Add the potatoes and  spinach, mix well then cover
and simmer gently until ready, stirring  once or twice to prevent
sticking. It's done whenever the potatoes  are cooked to your liking
and the spices have permeated the  vegetables.  Posted to fatfree
digest V97 #204 by "Kate L (for Cake) Pugh"  <pugh@maths.ox.ac.uk> on
Sep 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1239
Calories From Fat: 68
Total Fat: 8g
Cholesterol: 10.3mg
Sodium: 3358.1mg
Potassium: 4919.8mg
Carbohydrates: 252.4g
Fiber: 40.6g
Sugar: 31.8g
Protein: 56.1g