Spicy Indian Potatoes

Ingredients:

- ½ teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 tablespoons olive oil
- 2 cardamom pods
- 1 piece of ginger grated 2 cm
- 1 red pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 450 g new potatoes, quartered
- 150 ml vegetable broth
- 675 g chopped spinach
- 4 tablespoons plain yogurt
- Salt and pepper

How to prepare

1 – Mash in a mortar coriander and cumin.
2 – Heat oil in a skillet and saute the mashed seeds with cardamom and ginger for about 2 minutes.
3 – Pour the chilli, onion and garlic, and rehóguelo all about 2 minutes, stirring.
4 – Add the potatoes and the vegetable stock. Cook it over low heat 30 minutes or until potatoes are very tender, stirring occasionally. Stir in the spinach and cook 5 minutes all together.
5 – Remove pan from heat and add the yogurt. Salt and pepper to taste. Indian Pass the potatoes to a platter and serve it right away.