Servings: 4

300ml plus 2tbsp water 300ml plus 2tbsp water
 
550g frozen leaf spinach 550g frozen leaf spinach
 
100g onions, peeled 100g onions, peeled
 
5tbsp vegetable oil 5tbsp vegetable oil
 
Pinch of ground asafetida (optional) Pinch of ground asafetida (optional)
 
2tsp black mustard seeds 2tsp black mustard seeds
 
2 cloves garlic, peeled and finely chopped 2 cloves garlic, peeled and finely chopped
 
500g potatoes, peeled and cut roughly into 2cm cubes 500g potatoes, peeled and cut roughly into 2cm cubes
 
¼tsp cayenne pepper ¼tsp cayenne pepper
 
1tsp salt 1tsp salt

Bring the 300ml water to a boil in a pan. Put in the frozen spinach, cover and cook the spinach until it is just done. Drain in a colander and rinse under cold water.
Press out most of the liquid in the leaves (you do no have to be too thorough) and then chop them coarsely.
Cut the onions into half, lengthwise, and then crosswise into very thin slices. Put the oil in a heavy pan and set over medium heat. When hot, put in the asafetida, if using, and then, a second later, the mustard seeds. As soons as the mustard seeds begin to pop - this just takes a few seconds - put in the onions and garlic. Stir and fry for 2 minutes. Put in the potatoes and cayenne. Stir and fry for a minute. Now put in the spinach, salt and 2tbsp water. Bring to a boil. Cover toghtly, turn heat to very low and cook gently for 40 minutes or until the potatoes are tender. Stir a few times during the cooking period and make sure that there is always a little liquid in the pan.