Simple Sag Aloo (Indian Potato And Spinach) - cooking recipe

Ingredients

8 medium potatoes, unpeeled and cut into cubes
4 garlic cloves, finely chopped
2 medium tomatoes, deseeded and cut into strips
4 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon mustard seeds
400 g frozen spinach

Preparation

Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
Taste and adjust seasoning as required then serve immediately.