This is an exceptionally good recipe for
Bhajis, especially if a bunch of fresh fenugreek
leaves is added to it.
400 gm fresh or frozen leaf spinach
225 gm potatoes
2 tbsp oil
1 / 4 tsp fenugreek seeds
1 / 2 tsp cumin seeds
60 gm tomato, chopped
1 / 4 tsp turmeric
1 / 4 tsp chilli powder
1. If you are using fresh spinach, weigh
it after you have removed the stalks and
chopped it. Wash it thoroughly to remove
all the hidden grit and leave to drain in
a colander. If you are using frozen spinach,
defrost it and let it drain well in a colander.
2. Scrub the potatoes well and do not peel
them. Cut the potatoes into quarters, then
cut each quarter into 2 or more pieces,
making 8-12 pieces from each potato.
3. Heat the oil in a medium-sized heavy
saucepan and fry the fenugreek and cumin
seeds. As the seeds begin to sizzle, add
the tomato, turmeric and chilli powder.
Mix and cook the mixture for half a minute.
4. Add the spinach and potato and mix well
so that the vegetables become well coated
in the spices.
5. Cover the pan and simmer for 15-20 minutes.
If there is still a little moisture left
after this time, remove the lid and dry
it out a little by cooking rapidly over
a medium high heat for another few minutes,
taking great care not to let it burn.
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: High
Anti-Oxidant level: Med
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