Potato curry with spinach

Ingredients for 2 servings:

• 600 g potatoes
• 150 g baby spinach
• 2 garlic cloves
• 1 onion(s)
• 1 chili pepper(s), red
• 1 tsp ginger powder
• ½ tsp mustard
• ½ tsp cumin powder
• ½ tsp turmeric powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

in India also known as “Saag aloo”

Peel and roughly dice the potatoes. Finely chop the onion and garlic. Halve the chili lengthwise, remove the seeds, and slice the pod into strips. Heat a little vegetable oil in a large pan. Sauté the onion and garlic until translucent. Add the remaining ingredients, except the spinach, and fry for 5 minutes. Season everything with salt and pepper. Add enough water to cover the bottom and simmer for another 15 minutes with the lid on. Stir the potatoes occasionally. If the water has evaporated before the potatoes are cooked, add a little more water. Once the potatoes are tender, add the spinach and cook until it wilts.