Potato, Spinach & Courgette Curry ( Shak)

posted in: Indian, Recipe | 0

Ingredients:
200g Peeled potatoes
160g Courgette
50g Spinach
1 Tbsp Oil
1/8 Tsp Rye
1/4 Tsp Cumin seeds (Jeeru)
Pinch of Hing
1 Tsp Chilli Powder
1/2 Tsp Turmeric
2 Tsp of Ground Cumin & coriander ( Dhana Jeeru)
1/2 Tsp Salt
1/2 Tsp Sugar
1-1 1/2 Cups water
6 Tbsp Chopped tomatoes
1 Tbsp Ketchup
1 Tsp Lemon Juice

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Grab some baby potatoes and wash, peel and slice up into smaller pieces.

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Wash and cut up the courgette and keep to the side.

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Add some fresh washed spinach

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Here are my spices (left to right) Salt, Chilli powder, rye, cumin seeds, turmeric and ground coriander and cumin ( Dhana Jeera).

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Heat up the oil over medium heat until hot. Add the rye and cumin seeds ( they may sizzle and pop around)

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In indian world we have a spice called ‘Hing’, however I’m not sure what it’s called in English – but you can get this from an indian supermarket. Add a pinch to the hot oil.#IMG_2891

Add the vegetables and stir well. Allow to cook for a minute or so.

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Add the ground coriander and cumin powder, chilli, turmeric, salt and sugar IMG_2893

Stir well and allow to cook for about 2 minutes.IMG_2894

Add water, start with a cup and add more if needed.

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Cover and cook over medium/low heat for about 15-20 minutes until the potatoes are cooked.

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Stir in the ketchup and chopped tomatoes and cook for a further 5 mins.

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Add lemon juice and take off the heat. IMG_2903

Serve with rice or rotli/Chapati and enjoy footer

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