Spiced Spinach & Potatoes Recipe
Ingredients
| Salad oil | 1/4 Cup (16 tbs) | |
| Russet potatoes | 1 1/4 Pound | |
| Garlic | 2 Clove (5gm), pressed | |
| Ground coriander | 2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 pound spinach, stems and any yellow and wilted leaves discarded | ||
| Salt and cayenne | ||
| Salt | To Taste | |
Directions
Pour 3 tablespoons oil into a 12-inch frying pan or 5- to 6-quart pan set over medium-high heat.
Add potatoes; stir occasionally until browned on most sides, 10 to 15 minutes.
Over low heat, add 1 tablespoon oil, garlic, coriander, and ginger.
Stir for 2 to 3 minutes.
Add 1/2 cup water, cover, and simmer until potatoes are tender when pierced, 5 to 10 minutes; add a little water if needed to prevent sticking.
Meanwhile, cut spinach leaves cross wise into 1/2 inch strips.
Wash and drain strips.
Add spinach and stir often over high heat until wilted and most of the liquid evaporates, about 2 minutes.
Add salt and cayenne to taste.
Spoon into a bowl.
Add potatoes; stir occasionally until browned on most sides, 10 to 15 minutes.
Over low heat, add 1 tablespoon oil, garlic, coriander, and ginger.
Stir for 2 to 3 minutes.
Add 1/2 cup water, cover, and simmer until potatoes are tender when pierced, 5 to 10 minutes; add a little water if needed to prevent sticking.
Meanwhile, cut spinach leaves cross wise into 1/2 inch strips.
Wash and drain strips.
Add spinach and stir often over high heat until wilted and most of the liquid evaporates, about 2 minutes.
Add salt and cayenne to taste.
Spoon into a bowl.
Chef
