INDIAN SPICED SPINACH WITH POTATOES

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Indian Spiced Spinach With Potatoes image

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

2 -4 tablespoons canola oil or 2 -4 tablespoons sunflower oil
3/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 -2 dried red chilies, chopped or 1/4-1/2 teaspoon red pepper flakes
1/2-1 yellow onion, finely diced
3 large garlic cloves, minced
1 small green chili pepper, seeded chopped (optional ingredient)
4 1/2 cups peeled cubed potatoes (1 inch cubes)
1/2-1 teaspoon salt, to taste
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
4 cups chopped fresh spinach

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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