- Vegetable Oil (Sunflower/Rapeseed or similar)
- 2 Onions, finely chopped
- 4 garlic cloves, sliced
- 2 tablespoons fresh ginger, chopped
- 750g potatoes, 2cm chunks
- Chilli or paprika, some quantity
- 1 teaspoon of: Black mustard seeds, cumin seeds, turmeric
- 1/2 - 1 teaspoon salt
- 500g spinach, chard, kale or some other such leafy greens
- Fry onions, garlic and ginger in all of the oil for a few minutes until the onions are soft.
- Add all other ingredient but the leafy greens and fry for another 2-3 minutes.
- Add 150ml of water, cover the pot or pan with a tight fitting lid and cook for 10-20 minutes until the potatoes are nearly soft.
- Add the leafy greens and cook until wilted. For things like kale, cook for long enough for it to be soft throughout.
This recipe relies on chillies to be spicy. I can make no good statement on the amount of chilli one should add, it depends on the cultivar, the age of the chilli,whether or not it is deseeded and one's own personal tolerance for spiciness. I recommend adding no more than half of what you think you will need initially and adding more if it is not spicy enough when it has finished cooking.
If you do not want it to be spicy, substitute some or all of the chilli for paprika powder.
Can be eaten on it's own or with rice.
This recipe is adapted from this one on the bbc.