POTATO AND SPINACH CURRY     back.jpg (2643 bytes)

6 medium potatoes ½ teaspoon crushed red chilli
1 large bunch of spinach ½ cup of water
2 tablespoons ghee 1 teaspoon salt
1 large onion 1 teaspoon turmeric
2 cloves garlic 2 tablespoons chopped fresh coriander
2 teaspoons pancha pora (a blend of whole spices including cumin, mustard and fennel seeds)

Wash the spinach thoroughly in several changes of water, then drain and chop roughly. Set aside. Peeled and slice onion finely, peel and crush garlic and peel and chop potatoes into 1" cubes.

Heat ghee in a large heavy pot and add pancha pora. Stir well for a few minutes until seeds begin to pop then add sliced onion and crushed garlic. Fry, stirring continuously, until onion softens and begins to turn gold in colour (about 10 minutes).

Add potatoes and stir until they begin to colour (about 5 minutes), add water, salt, turmeric and spinach and combine all the ingredients well.

Cover, reduce heat and cook slowly for 1 hour or until potatoes are cooked through. Stir occasionally to prevent sticking.

Add chopped fresh coriander and heat through for a further 5 minutes.

Makes an ideal accompaniment for all meat curries.