Anjula Devi’s Quick Spinach and Potatoes

Preparation time 10 minutes
Cooking time 20 minutes
Serves 4

‘We always had plenty of spinach and potatoes growing in the back garden, and we’d serve this dish with delicious makki di roti (corn flour bread) which is gluten free too. Dad, in full Popeye mode, would sometimes give us leftover spinach and potatoes with a crispy paratha before we went to school, telling us how clever and strong spinach would make us. Later on I discovered that it has anti-inflammatory and anti-cancerous properties, and helps prevent cataracts and macular degeneration. Dad was always right.’


  • 1 lb fresh or frozen chopped spinach
  • 150 g baby new potatoes

Key Spices

  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds

Warming Spices

  • 1 tsp fenugreek leaves
  • 1 tsp fennel seeds
  • Other Spices
  • ¼ tsp asafoetida

Wet Ingredients

  • 2 tbs unsalted butter or vegetable oil
  • 2 tsp pulped garlic
  • 1 tsp pulped ginger
  • 2 fresh green chillies, pierced
  • 2 tbs lemon juice
  • 140 ml water
  • Sea salt to taste


  • Small bunch of coriander, chopped
  • Zest of one small lemon


  1. Place a sauté pan on a low heat, add the butter or oil and allow to warm, then add the asafoetida and allow to sizzle.
  2. Immediately add the key spices and warming spices.
  3. Mix well, then add the garlic, ginger and green chillies.
  4. Stir well and sauté for 2 minutes.
  5. Add the spinach, potatoes, lemon juice, water and sea salt to taste.
  6. Stir, place the lid on the pan and cook for 15 minutes or until the potatoes are cooked through.
  7. Remove from the heat, add the fresh coriander and lemon zest, and stir.

Spice for Life by Anjula Devi includes meat and fish recipes too and is published by Clearview Books

Photography by Dan Jones.  Priced at £25 and available from Lakeland and all good bookshops. ISBN: 978-1908337-375