Summary

Ingredients

• 1 piece (s) ginger, the size a thumb
• 1 small onion (s)
• 1 clove garlic
• 1 chilli pepper (s), red, fresh
• 1 tablespoon tomato paste
• 250 g yourt (cream yourt, 10%)
• 1 teaspoon ground cumin
• 1 teaspoon mustard seeds, brown
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1 teaspoon spice mix (Garam Masala)
• 1 pinch (s) cinnamon
• salt and pepper
• 300 g spinach leaves, fresh or frozen
• 300 g potato (s), boiled
• 1 large onion (s)
• 1 cup cream
• 1 handful coriander greens, chopped

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Instructions

1. For the masala paste, peel the small onion, ginger and garlic, remove the seeds and white skins from the chilli. Roughly cut everything and process it together with tomato paste, yoghurt and the spices with the hand blender or in the food processor to a creamy, smooth paste.
2. Cut the large onion into half rings, quarter the potatoes and fry both together. Add the masala paste and roast briefly. Wash the spinach, sort it if necessary and add it, let it collapse. If you use frozen spinach: Let it thaw beforehand, squeeze out the liquid a little and add.
3. Stir in the cream and simmer for about 10 minutes. Sprinkle with coriander to taste, serve with basmati rice and naan bread.