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Categories:
potatoes salt fresh spinach vegetable oil whole mustard seeds onion garlic Garam Masala cayenne pepper chickpeas
Viewed: 73 - Published at: 5 years agoIngredients
- 5 medium waxy potatoes (I used Yukon gold)
- 1 tablespoon salt
- 1 lb fresh spinach (or 10 oz pkg frozen chopped spinach)
- 6 tablespoons vegetable oil (or ghee, I probably only used about 4 T)
- 1/2 teaspoon whole mustard seeds
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup chickpeas (optional, I used canned, drain first)
Method
- Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
- Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
- Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
- If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
- Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
- Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
- When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
- Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
- Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
- Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).
