Ingredients:
Potatoes, peeled and cut into bite size pieces - 3 large
Spinach leaves, fresh - 1 big bag
Cumin seeds - 1/2 tsp
Onions, finely chopped - 2 med
Green chillies, slit lengthwise - 2
Ginger-garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Water - 1.5 cups
Oil - 1 tbsp
Salt - 1 tsp or to taste
Time: 10 min prep + 30 min cook
Servings: 4-5
Method:
Heat a tsp of oil in a wok and sautée the potato pieces for a few minutes. Set aside.
Blanche the spinach leaves and immediately dunk in cold water. Drain and set aside.
In a wok, heat 1 tbsp of oil and add the cumin seeds. When they start to splutter, add the onion and fry until translucent. Mix in the ginger-garlic paste and fry for a few minutes. Now add the red chili powder and coriander powder and mix to coat well. If the mixture is too dry, you can add a small amount (1 tsp?) of water and mix well. Add the spinach leaves, stir fry for 5 min and add the potato pieces and garam masala (once again, if mixture is too dry add a tsp of water). Cook for 7 min on low heat. Add enough water to cover the potato pieces. Add salt and cook on medium flame until the potatoes are cooked through (10-12 min). Serve hot with chapatis or rice.
Author: Shrinkingsodacan
Source: Based on this recipe.
Potatoes, peeled and cut into bite size pieces - 3 large
Spinach leaves, fresh - 1 big bag
Cumin seeds - 1/2 tsp
Onions, finely chopped - 2 med
Green chillies, slit lengthwise - 2
Ginger-garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Water - 1.5 cups
Oil - 1 tbsp
Salt - 1 tsp or to taste
Time: 10 min prep + 30 min cook
Servings: 4-5
Method:
Heat a tsp of oil in a wok and sautée the potato pieces for a few minutes. Set aside.
Blanche the spinach leaves and immediately dunk in cold water. Drain and set aside.
In a wok, heat 1 tbsp of oil and add the cumin seeds. When they start to splutter, add the onion and fry until translucent. Mix in the ginger-garlic paste and fry for a few minutes. Now add the red chili powder and coriander powder and mix to coat well. If the mixture is too dry, you can add a small amount (1 tsp?) of water and mix well. Add the spinach leaves, stir fry for 5 min and add the potato pieces and garam masala (once again, if mixture is too dry add a tsp of water). Cook for 7 min on low heat. Add enough water to cover the potato pieces. Add salt and cook on medium flame until the potatoes are cooked through (10-12 min). Serve hot with chapatis or rice.
Author: Shrinkingsodacan
Source: Based on this recipe.
