This is the first of my spinach recipes for today. This makes a dry shak. It is important not to add too much salt as spinach tends to be quite a salty thing to cook. If you can, use fresh spinach- baby spinach is the easiest but full leaves can be used. For the latter, you will need to remove the stems from each leaf (which is why I prefer baby leaves where the stem is soft and can stay), then chop each leaf roughly. Else frozen spinach works just as well.
2 tbs groundnut oil
2 tsp mustard seeds (make sure they are the black ones from Indian grocery stores not the yellow ones).
5 – 7 fenugreek seeds mixed in with mustard seeds
1 cinnamon stick
3 cloves garlic crushed
1 chili chopped finely
5 – 6 potatoes, peeled and cut into 1cm dice
1tsp chili powder
1 tsp coriander cumin powder (dhana jeeru)
1/4 tsp turmeric
1 tsp salt
400g frozen spinach thawed or one pack baby spinach.
Coriander to garnish
- Heat the oil in the pan and add mustard/fenugreek seed mix
- Once seeds start to pop add, cinnamon stick, garlic and chili to cook. Do not let mustard seeds burn as this will make the shak very bitter
- Once garlic starts to brown, add the potatoes and stir to cover with oil
- Add spices and stir again.
- Let potatoes cook for 1 min, stirring to ensure they don’t stick to the pan
- Add the spinach and again stir.
- Add water – I would add a little at a time only as you only want to help the potatoes cook and not create a sauce.
- Turn heat down and let the shak cook until you can easily push a fork through the potatoes.
- Once cooked, garnish with finely chopped coriander and serve with rotlis, rice or naan.