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Categories:
potatoes oil black mustard seeds cumin garlic spinach turmeric cayenne powder salt curry powder Garam Masala lemon juice
Viewed: 8 - Published at: 7 years agoIngredients
- 3 lbs potatoes, peeled and diced
- 1/4 cup oil
- 2 teaspoons black mustard seeds
- 1 teaspoon cumin seed
- 1 -2 teaspoon minced garlic
- 10 ounces chopped spinach
- 1/2 teaspoon turmeric
- 1 - 1 1/2 teaspoon cayenne powder
- 2 teaspoons salt
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 2 teaspoons lemon juice
Method
- Steam or boil the potatoes in salted water until very tender.
- Drain and set aside.
- In a large dutch oven put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for a few seconds.
- Quickly stir in the garlic.
- Reduce heat to medium.
- Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
- If the spinach is still half frozen, that doesn't matter, just add it anyway.
- Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
- When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
- Turn off heat and sprinkle with lemon juice.
- Gentle stir.
- Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
