There’s something about the earthiness of potatoes paired with the robust flavor of spinach. It’s comforting, it’s nourishing, it’s fulfilling. This dish can stand alone on it’s own with either rice or roti, or paired with a meat dish on the side. I like to add a crunch and roast up some papadum to dip into this dish. Takes about 25 minutes to whip up!
Recipe as follows:
1 sm. Red Onion finely chopped
1 med. Tomato chopped
5-6 sm. Potatoes (I prefer Yukon Gold) each cut into 4 pieces
1 tspn. Zeera (Cumin seeds)
1 tblspn. Ginger-Garlic Paste
½ tspn. Haldi (Turmeric)
1.5 tspn Dhaniya (Coriander) Pwdr.
Red chilli pwdr to taste
1 8oz packet of spinach washed and cut
¼ tspn Garam Masala pwdr
First take your cut potatoes and put them in the microwave for about 5 minutes half covered with water. On the other side: In about 1 tblspn oil, add onions and sauté until translucent. Add zeera and cook for one minute. Add ginger-garlic paste and stir for a couple mins. Add haldi, dhaniya, and red chilli pwdr. Cook until masala begins to separate. If it starts to stick, add a few drops of water and lower heat to medium. Then increase heat and add tomatoes. Stirl couple times. You want to increase the heat since the tomatoes are cold they can warm up before you let them cook for longer. Cover and cook on low heat until tomatoes are soft and you start to see oil on top. Now increase heat again, add potatoes and salt to taste and let cook on med low heat covered for few minutes. When potatoes are cooked add spinach and cook on high heat until all the spinach is incorporated and mixed in well. I add a little at a time so it mixes easier. Turn off stove when spinach is soft and mixed and sprinkle with garam masala and cilantro. Ta-da!! Enjoy 😀