Potato and Spinach Bhaji with Ghee and Panch Phoron, served with Rice
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Ingredients
- 400 g potatoes, peeled and diced
- 250 g spinach
- 300 g basmati rice
- 3 tbsp ghee
- 1 tsp panch phoron (five spice blend)
- 2 fresh green chillies
- 0.5 tsp ground turmeric
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 9.7 g
- Carbohydrate
- 75.6 g
- of which sugars
- 2 g
- Fat
- 12 g
- of which saturates
- 6.8 g
- Fibre
- 4.9 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Melt the ghee in a wide pan, add the panch phoron and fry for 30 seconds until fragrant.
- 3
Add the potatoes and ground turmeric and stir to coat, cover and cook over low heat for 15 minutes, stirring occasionally, until nearly tender.
- 4
Add the spinach and fresh green chillies, cover and cook for a further 5 minutes, until the spinach has wilted and the potatoes are fully tender.
- 5
Serve with the rice.
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