We're going 'round and 'round on a very small carousel of kid's meals at our house.

And I suspect we're not the only ones!

Simon has a solution, or at least something definitely worth a try! It's a SPINACH and POTATO dish that can be a side to just about anything.

Saag! (serves 4-6)

Heat 1 tbsp ghee (or veg oil) in a large frying pan over medium and add 1 teaspoon black mustard seeds. Let them sizzle and crackle, then add 1 chopped onion, 3 sliced garlic cloves, 1 thumb-sized piece of ginger, grated and 1 teaspoon each of cumin seeds, turmeric powder and garam masala, cook for 4-5 minutes until the onion is going golden. Then transfer everything out of the pan with a slotted spoon. 

Add another 2 tbsp ghee to the pan with 600g waxy potatoes (chopped into 1.5cm pieces), stir to coat in all the lovely spices, then add 1/3 cup (80ml) water. Cover and cook for 5 mins until potato starts to soften, then remove lid and cook for a further 10-15 mins until a nice crust forms. 

Add the onion mixture back to the pan with 400g baby spinach leaves, giving everything a good stir until the spinach leaves have wilted. Season to taste with salt and pepper and give it a squeeze of lemon if you like. Finished!

Hosted on Acast. See acast.com/privacy for more information.