Creamy Potato and Spinach

Spices can transform any dish into a sensational culinary experience. Yudhika shows you how to add a bit of magic to your favourite veggies dishes with an Indian Vegetarian inspired Menu. She first prepares an Almond Crusted Paneer accompanied by a spicy Mint Chutney then a delicious Cauliflower & Pea curry, Creamy Potatoes with Spinach and these are served with Homemade Puri Bread.


  • 500g potatoes, peeled and sliced into wedges
  • Sunflower oil, to fry potatoes
  • 40ml sunflower oil
  • 1 cinnamon stick
  • 5ml cumin seeds
  • 1 small onion, chopped
  • 5ml coarse salt
  • 10ml crushed ginger and garlic
  • 7,5ml red chilli powder
  • 100ml boiled water
  • 2,5ml ground cumin 
  • 2,5ml ground coriander
  • Pinch of turmeric
  • 100ml fresh cream
  • 200g baby spinach, roughly chopped


  1. Heat the sunflower oil in a pan and deep fry the potato wedges in hot oil until golden brown.
  2. Remove from the oil and leave to drain in a sieve.
  3. Heat 40ml sunflower oil in a pan and fry the cinnamon stick until fragrant.
  4. Add the cumin seeds and once they splutter, add the chopped onion.
  5. Season the onion with salt and sauté until light golden brown.
  6. Add the ginger and garlic, and fry for a few seconds.
  7. Stir in the red chilli fry for 3 – 5 seconds taking care not to burn the chilli.
  8. Add the potato wedges and coat in the fried onion.
  9. Pour the boiled water into the pan, add ground cumin, coriander and turmeric.
  10. Simmer until the sauce thickens and the potatoes heat through. 
  11. Add the fresh cream and baby spinach leaves.
  12. Simmer uncovered until the spinach leaves wilt.