With Gavin McArdell

This potato and spinach dish is a great alternative to rice to accompany a curry.

You can use al dente boiled peeled new potatoes or small diced sautéed potatoes. It also makes a great microwaveable lunch alternative to a sandwich


Serves four as an alternative to rice

  • 2 large white onions finely diced
  • 400g cooked potatoes reserved to one side.
  • 500g finely chopped spinach
  • 4 TSP Methi leaf
  • 1 level TSP Salt
  • ½ Tsp Chili Powder
  • 1 TBSP Grated Ginger
  • 1 TBSP Grated Garlic
  • ½ TSP Ground Cumin
  • 2 Bay Leaves
  • 8 TBSP sunflower oil


A large saucepan is best for cooking this dish as the volume of fresh spinach takes a lot of room.

Fry the onion in the oil over a medium heat until just softened and taking a little colour.

Sprinkle in the ground spices, bay leaves, methi leaf and add the ginger and garlic and mix well.

Add the potato and spinach and stir fry gently until the spinach has wilted and potato warmed though.

Taste and add more salt and chilli as needed and stir fry for a further 2 minutes.

Remove and discard the bay leaves before serving.

Gavin McArdell

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