Savoury Potatoes with Spinach and Ginger (Palak Alu)

Servings: 10

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Potato recipes [/dishes/vegetable-dishes/potato-recipes/]

Indian [/cuisines/indian/]

🧂 Ingredients

1 Boil 4 1/2 lb potatoes in their skins until half-cooked; skin and cut into 1 cm
cubes.
2 Fry 4 dried, crushed red chillies and 2 tsp black mustard seeds in 5 1/2 floz
oil or ghee until the seeds burst.
3 Add the potatoes and fry until golden brown. Stir-fry 50 g grated ginger in 50
ml oil or ghee, add 1 kg shredded cooked spinach, stir in 7 1/2 floz natural
yogurt, cook for 5 minutes, then add the cooked potatoes and seasoning.
4 Serve sprinkled with chopped coriander leaves.