Indian potato and spinach vegetables

Ingredients for 4 servings:

• 1 kg potatoes, waxy, in small pieces
• 250 g leaf spinach, fresh, washed and sorted
• 1 shot of oil
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 1 chili pepper(s), chopped
• 1 piece(s) ginger root, thumb-sized, chopped
• 2 tsp garam masala
• 3 tsp turmeric
• ½ tsp cinnamon
• ½ tsp all-spice
• 2 tbsp brown sugar
• 1 pinch of salt
• 1 pinch(s) of pepper
• 100 g almond sticks or flakes, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Sauté the onion, garlic, and chili in a little oil in a pan. Add the diced potatoes to the pan and fry briefly, then add a little boiling water and cook the potatoes in a covered pan over low heat. Just before the potatoes are tender, stir in the spices and sprinkle in the spinach. Place the lid back on the pan and cook until the spinach wilts. Then add the almonds and mix everything together. Adjust the seasoning to taste. Serve with fish, fried or oven-baked, or warm pita bread and a dip made with yogurt, lemon juice, and chopped mint. This side dish offers a pleasant balance of spice and sweetness, and the almonds add a wonderfully crunchy element. If you use pre-cleaned spinach, the vegetables are ready in no time.