Preparation:
Wash the spinach then blanch in boiling water for 3-4 minutes. Drain the spinach thoroughly and set aside. When cool enough to handle, use your hands to squeeze out any remaining liquid. Heat the oil in a large saucepan and fry the mustard seeds for 2 minutes or until they begin to sputter. Add the onion, garlic and ginger root and fry for 5 minutes, stirring. Add the potatoes, cayenne pepper, salt and water and cook for 8 minutes. Add the spinach. Cover and simmer for 10-15 minutes or until the potatoes are tender. Serve hot.
Tips: To make certain that the spinach is dry, put it in a clean dish towel, roll up tightly and squeeze gently to remove any excess liquid.
Use a waxy variety of potato for this dish so the pieces do not break up during cooking. |
