SPICED SPINACH POTATO

Preparation Method :

• Cook the potatoes in their skins in a saucepan of boiling water for 20 minutes, or until tender.
• Drain, then soak in cold water for 30 minutes. Peel it and cut into pieces.
• Blanch the spinach in a large saucepan of boiling salted water for 2 minutes, then drain. Transfer to a blender or food processor and blend to a puree. Set aside.
• Heat the oil in a pan. Add the onion and cook, stirring frequently, for 10 minutes, until well browned, reducing the heat to low for the last 3 minutes.
• Remove from the heat and remove the excess oil from the onion by pressing against the side of the saucepan with a wooden spoon. Remove and drain on kitchen paper.
• Return the pan to the heat, add the remaining oil and heat. Add the chilli and garlic and ginger purees and cook over low heat, stirring, for 3 minutes.
• Add the coriander, cumin, chilli powder and turmeric and cook, stirring, for 1 minute. Add the tomatoes and their juice, increase the heat to medium and add the sugar.
• Cook, stirring frequently, for 5 minutes, until the tomatoes have reached a paste-like consistency.
• Add the potatoes, spinach, salt and fried onions and cook, stirring, for 3 minutes. Stir in the cream and cook for 1 minute. Remove from the heat and serve immediately with any curry.