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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Haddie Burt
[email protected]I'm allergic to spinach, so I used kale instead. It was still delicious!
Ahmed Yacine
[email protected]I'm not sure what I did wrong, but my dish turned out way too watery.
Zioun Gilliam
[email protected]This dish is a great way to get your kids to eat their vegetables.
Asaboot media tube
[email protected]I would definitely recommend this recipe to anyone who loves Indian food.
Masateru Okada
[email protected]Overall, this is a great recipe for a quick and easy Indian meal.
Tufail Memon
[email protected]The potatoes were a bit undercooked for my taste, but the spinach was perfect.
Sulayman Gazi
[email protected]I found that the dish needed a bit more salt and pepper to taste.
Moses Uyanna
[email protected]This dish was a bit too spicy for me, but it was still very flavorful.
Gbs Gsc
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to use up leftover spinach.
salman jutt
[email protected]This is one of my favorite Indian dishes. It's so easy to make and always turns out great.
Emma Munoz
[email protected]I'm not a huge fan of spinach, but I really enjoyed this dish. The spices really brought out the flavor of the spinach.
Arbin Ramesh
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Girot City
[email protected]This dish was absolutely delicious! The flavors were complex and well-balanced, and the spinach and potatoes were cooked perfectly. I will definitely be making this again.