INDIAN SPICED SPINACH WITH POTATOES
This recipe is from Mridula Baljekar's 30 Minute Vegetarian Indian Cookbook. The leftovers make a great omelet filling, or eaten cold in a wrap. I usually forgo the dried chiles, and use a comparable amount of red pepper flakes.
Provided by Chef Edlear
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish).
- Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time.
- Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point.
- Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes.
- Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes.
- Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer) Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.
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Lizzele Gillett (Lizz)
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your daily dose of vegetables.
Sk Osman
[email protected]I would recommend this recipe to anyone who loves Indian food or is looking for a healthy and delicious vegetarian dish.
Sajahan Miya
[email protected]Overall, I thought this was a good recipe. It was easy to make and the flavors were great. I would definitely make it again.
Vinod Mahar
[email protected]This dish was very time-consuming to make. It took me over an hour to prepare and cook.
Tonmoy Sarkar
[email protected]I found this recipe to be a bit bland. I had to add more spices to it to make it more flavorful.
Amen Samuel
[email protected]This dish was a little too spicy for my taste, but it was still very good. I would recommend using less chili powder if you don't like spicy food.
Nickers
[email protected]I was hesitant to try this recipe because I'm not a big fan of spinach, but I was pleasantly surprised. The spices really balanced out the flavor of the spinach.
Rid Man
[email protected]This recipe is a great way to use up leftover spinach. I always have a bunch of spinach left over from other recipes and this is the perfect way to use it up.
hunter nimmo
[email protected]I love how this dish is packed with vegetables. It's a healthy and delicious way to get your daily dose of greens.
sabrina farnham
[email protected]This was my first time making Indian food and it was surprisingly easy. The spinach and potatoes were so flavorful.
abo kamal
[email protected]I've made this dish several times now and it's always a hit. It's the perfect balance of spices and flavors.
Jenny Boldon
[email protected]This was a great recipe! The flavors were amazing and it was so easy to make. My family loved it.