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POTATO CHUNKS WITH FRESH SPINACH

   

Serves 4

This is an exceptionally good recipe for Bhajis, especially if a bunch of fresh fenugreek leaves is added to it.

Ingredients
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

Method
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.


Protein: Low
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: High
Cholesterol: Low
Anti-Oxidant level: Med


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