Vegan Ind India
Accompaniment Gluten Wheat Dairy Free Eggless
2 Large Onions
3 tbsp Vegetable Oil
1/2 teasp Coriander Seeds
1/2 teasp Cumin Seeds
1/2 teasp Chilli Powder
1/2 teasp Ground Coriander
900g/2lb Fresh Spinach
1/2 teasp Salt
2 teasp Fenugreek
100g/4oz Tinned Tomatoes
1. Peel the potatoes and cut into
2.5cm/1in cubes. Place in a pan of lightly salted water and cook for 10-15
minutes until just tender.
2. Meanwhile, wash the spinach under cold
running water, place in a large pan, with only the water which is clinging to
the leaves, cover and cook for 3-4 minutes over a medium heat, shaking the pan
from time to time. Drain well and squeeze out as much of the water as you can.
one of the onions. Heat the oil in a large pan, add the onions and sauté until
golden brown. Add the cumin and coriander seeds and cook for 1 minute.
the remaining onion and place in a food processor or liquidiser together fried onions. Stir well and cook over a
low heat for 5 minutes.
5. Add the reserved potatoes, spinach,
salt and fenugreek to the onions and cook over a low heat for 10-15 minutes,
Stir in the tomatoes, cover
and simmer for 10 minutes. Serve immediately.
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