Ingredients
| 700 g | Potatoes, boiling type, peeled (Main) |
| 1 kg | Spinach, washed, trimmed and chopped (Main) |
| 2 Tbsp | Water |
| 1 | Canola oil |
| 1 | Onion, diced |
| 1 | Large ripe tomato, diced |
| 2 cloves | Crushed garlic |
| 1 Tbsp | Crushed ginger |
| ½ tsp | Garam masala |
| ¾ cup | Yoghurt |
Directions
- Boil the potatoes in salted water until tender.
- Drain and cut in half, if large.
- Meanwhile, place the spinach in a large saucepan with the 2 tablespoons of water.
- Steam until tender, stirring occasionally. Drain in a sieve and squeeze out the water.
- Put in a processor and puree. Heat the oil in a frying pan.
- Saute the onion over a medium heat, until tender.
- Add the tomato, garlic and ginger, and cook until the liquid evaporates.
- Add the potatoes and spinach, and stir well.
- Slowly mix in the garam masala and yoghurt.