Bombay Potatoes with Spinach and Cauliflower Recipe
I have a recipe for Tandoori lamb that I absolutely love, and I always serve it with a version of Bombay potatoes. To make what is normally a side dish into a main meal, I just add handfuls of baby spinach and cauliflower florets, so it’s almost like a warm potato salad. This made a great change to all our other meat free meals and it reminded me that I don’t use spices enough in my cooking.
Serves 2 as a main
- 500g baby potatoes, quartered (baby cream delight are nice)
- 1/2 small red or brown onion, cut into very thin wedges
- 2 tablespoons oil
- 2 teaspoons black mustard seeds
- 2 teaspoons mild curry powder (I like a Malaysian curry powder)
- 1 teaspoon garam masala
- 2 teaspoons grated fresh ginger
- 100g baby spinach leaves
- Half a small cauliflower, cut into florets
Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Add the cauliflower florets in the last 3-4 minutes, either in the pot or in a steamer basket above the potatoes.
Heat oil in a large non-stick frypan over medium heat. Add mustard seeds, and cook, stirring, for 1 minute until the seeds start to pop. Add spices, ginger, onion and potatoes, then cook, stirring, for 5-10 minutes, until potatoes start to crisp. Add cauliflower and spinach, then cook for a further 2-3 minutes until spinach has wilted. Serve immediately.
You could also serve this with a small amount of steamed rice if desired.