Indian Potato and Spinach Bowl

Put the spinach in a bowl and let defrost.

• 10.6 oz Spinach, frozen

Bring a pot of salted water to a boil. Peel the potatoes and dice them into approx. ¾ in cubes. Add the potatoes to the pot and cook them for approx. 10-15 minutes until done.

• Salt
• 10.6 oz Potatoes (w/o skin)

Dice the onion and chop the cilantro. Put the cilantro in a bowl and onions in a second one.

• 1 Onion, yellow (~ 2.8 oz)
• 4 twigs of Cilantro, fresh or frozen (~ 2 ⁠½ tsp)

Finely chop the garlic and chili and add to the bowl alongside the cilantro.

• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)

Heat the canola oil in a non-stick frying pan over low heat and fry the cumin for approx. 2 minutes.

• 1 Tbsp Canola oil
• ½ tsp Cumin, ground

Turn the heat to medium, add the onions and fry until the onions turn translucent.

Add the garlic, chili, crushed pepper, turmeric, and cilantro. Fry for 2 minutes.

• ½ tsp Crushed pepper
• ¼ tsp Turmeric, ground

Drain then add the potatoes to the pan. Fry for 2 minutes.

Stir in the spinach and garam masala and fry for approx. 5 minutes until the spinach is defrosted and warm. Season with salt and pepper.

• ¼ tsp Garam masala
• Salt
• Black pepper

Mix the yogurt with a little water until creamy. Season with salt and pepper and serve alongside the potatoes.

• ½ cup Low fat greek yogurt
• Water
• Salt
• Black pepper

Enjoy your meal!