1/1 Photo of Indian Spiced Spinach With Potatoes
Chef Edlear's Note:
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.
My Private Note
Units: US | Metric
- 29.58-59.16 ml canola oil or 29.58-59.16 ml sunflower oil
- 3.69 ml black mustard seeds
- 2.46 ml cumin seed
- 1-2 dried red chilies, chopped or 1.23-2.46 ml red pepper flakes
- 1-1 yellow onion, finely diced
- 3 large garlic cloves, minced
- 1 small green chili pepper, seeded chopped (optional ingredient)
- 1064.65 ml peeled cubed potatoes (1 inch cubes)
- 2.46-4.92 ml salt, to taste
- 4.92 ml ground turmeric
- 14.79 ml ground coriander
- 4.92 ml ground cumin
- 946.36 ml chopped fresh spinach
- 1Heat 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).
- 2Add 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.
- 3Add 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.
- 4Stir 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.
- 5Add 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.
- 6Remove 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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Nutritional Facts for Indian Spiced Spinach With Potatoes
Serving Size: 1 (248 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 228.0
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 329.3 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 5.8 g
- Sugars 3.2 g
- Protein 5.4 g