Diced Potatoes With Spinach

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
  • Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
  • Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
  • If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
  • Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
  • Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
  • When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
  • Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
  • Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
  • Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).
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