Directions
- 1Chop the broccoli or blitz it in a food processor.
- 2Chop the green chillies.
- 3Peel and chop the potatoes into wedges.
- 4Heat oil in a large pan over medium heat.
- 5Add chopped onions and sauté until light brown.
- 6Add salt to the onions.
- 7Add kasuri methi to a plate.
- 8Wash and finely chop the spinach.
- 9Add turmeric to the pan with the onions.
- 10Add the potatoes to the pan and mix to coat.
- 11Pour in 75ml boiling water, cover with a lid, and cook for 8 minutes until potatoes have softened slightly.
- 12Add kasuri methi to the pan.
- 13Add garam masala to the pan.
- 14Add the blitzed broccoli and green chillies to the pan.
- 15Add the chopped spinach to the pan and stir through.
- 16Cover again and cook for 4-5 minutes until the spinach wilts.
- 17Remove the lid and cook uncovered for 10 minutes, stirring occasionally to help the spinach dry out and flavours deepen.
- 18Stir well, taste, and adjust salt if needed.
Ingredients
- 2 medium potatoes
- 500 g spinach
- 2 small onions
- 1 tbsp oil or ghee or mustard oil
- 0.5 tsp turmeric powder
- 1 tsp salt
- 3 green chillies
- 1 tsp garam masala
- 2 tbsp kasuri methi
- 1 broccoli stalk
- 3 broccoli florets
- 75 ml boiling water
Equipment
food processorknifecutting boardpanwooden spoonlid
Tips
- Add kasuri methi right at the end for a lovely aroma and depth.
- The dish goes beautifully with roti and yogurt.
- Leftovers can be put into a toastie.
- Adjust salt to taste.
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