- 4 tsp ground cumin
- 4 tsp ground coriander
- 3 tsp ground turmeric
- 2 tbsp olive oil
- 50g/1¾oz unsalted butter
- 1 large onion, thinly sliced
- 8 garlic cloves, finely chopped
- 2 red chillies, seeds removed and finely chopped
- 1kg/2lb 4oz small roast or cooked potatoes, thickly sliced
- 100g/3½oz spinach or other seasonal greens
- Sea salt and freshly ground black pepper
- Dry-fry the cumin, coriander and turmeric in a hot pan for a few seconds until toasted and fragrant. Set aside.
- Heat the oil and butter in a deep frying pan over medium heat. Add the onion, garlic and chillies and fry for a few minutes, or until softened.
- Add the potatoes and stir well. Add the toasted spices and toss.
- Add the spinach and a splash of water, cover with a lid and steam for a few minutes, or until the spinach is wilted. Season with salt and pepper and serve.