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Ingredients for 2 servings:

• 300 g leaf spinach, frozen
• 200 g potatoes, mostly waxy
• 2 spring onions
• 2 garlic cloves
• 1 small chili pepper(s), red
• ½ small onion(s), red
• 5 tbsp vegetable oil, for frying (e.g. sunflower or rapeseed oil)
• 2 tsp Garam Masala, freshly ground
• 2 tsp cumin
• 1 tsp coriander powder
• 1 tsp paprika powder, hot
• ½ tsp nutmeg, freshly grated
• ½ tsp savory
• ½ tsp black pepper
• n. B. water
• some salt
• possibly asafetida

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Indian spiced spinach with potatoes, vegan, gluten-free

Chop the onions into small pieces. Peel the potatoes and cut them into cubes about one and a half to two cm in size. Mix the spices together to form a spice mixture. Heat the oil slightly in a large pot and fry the onions and potatoes while stirring. While frying, add a pinch of salt and 2/3 of the spice mixture. Deglaze with a little water (approx. 0.2 l, depending on the pot size) and add the frozen spinach. Crush the garlic, trim and chop the chili pepper, and add it to the pot. Bring everything to a boil briefly, then reduce the heat and simmer covered, stirring occasionally, for about 35 to 45 minutes, until the potatoes are tender. Add a little more water if necessary to prevent sticking. Then stir in the remaining spice mixture and bring everything back to a boil briefly. Serve with rice and freshly baked flatbread. Insider tip: If possible, replace the garam masala 1:1 with asafetida.