Saturday, April 12, 2008

Potatoes and beans with spinach

I'm afraid there's only one photo for this - my camera battery gave up the ghost JUST as I was making this for tonight's dinner (on request, I might add) and I simply didnt have the time or the inclination to wait for the battery to charge. The first time I made it, it was something I'd improvised on the spot, having not very much in the fridge. This time though, it was intentional. And good. Finger lickin' good (me) and bowl-licking good (Pete).

Recipe for:
Potatoes and beans with spinach


2 potatoes, boiled and cut into pieces
1 cup mixed canned beans/pulses
3 tomatoes, chopped
2 onions, chopped
1 inch piece ginger, sliced thin
4 shallots, chopped fine
1 cup spinach, shredded
3/4 tsp dhansak masala powder/garam masala
½ tsp cumin powder
1 tsp coriander powder
2 tbsp oil
Salt as required
1 tsp chilli powder
Water – about one cup


1. Heat 1 tbsp oil in a pan. Add onions, fry till they begin to soften. Add tomatoes and 3-4 tbsp water. Cook on high, stirring, till the tomatoes start to break down. Throw in the sliced ginger and cook till tomatoes are soft. Remove from heat and cool, then grind to a smooth paste.

2. Heat 1 tbsp oil and add the cumin and coriander powders. Put in the shallots and stir, then add the dhansak/garam masala and chilli powder.

3. When the shallots are soft and light brown, add the chopped spinach and stir-fry till it is wilted.

4. Now put in the potatoes and beans and stir them in. Pour in the pureed onion-tomato mixture and add about 3/4 cup of water.

5. Stir in salt to taste, then let the gravy come to a boil. Let it bubble for a couple of minutes, then lower the heat and simmer it for 7 minutes.

6. Serve hot with rice, chapaties, dosa etc.