Diced Potatoes With Spinach

Submitted by patti k.

"A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 5 medium waxy potatoes (I used Yukon gold)
• 1 tablespoon salt
• 1 lb fresh spinach (or 10 oz pkg frozen chopped spinach)
• 6 tablespoons vegetable oil (or ghee, I probably only used about 4 T)
• 1⁄2 teaspoon whole mustard seeds
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 1 teaspoon garam masala
• 1⁄8 teaspoon cayenne pepper (optional)
• 1⁄2 cup chickpeas (optional, I used canned, drain first)

directions

1. 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.
2. Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
3. Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
4. If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
5. 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.
6. Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
7. When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
8. Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
9. Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
10. 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.).

Reviews

[Andi Longmeadow Farm]

This delightful side dish was a hit on the farm. I had frozen some spinach from the garden and used this. I also used red new potatoes, but other then followed this recipe to a "t". The whole mustard seeds was a real nice addition to this simple recipe that was easy to follow and certainly easy to devour. I loved the cayenne pepper addition. The potatoes and spinach were perfect matches for each other along with a slight hint of masala. Thanks so much, patti! Will make again, and often.

 

[Ilovemy4kids]

The listed ingredients were available at my pantry so I thought I would try this out. A decent enough dish, just not something my kids enjoyed. Thank you for posting.