Ingredients
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2 - 4
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3/4
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1/2
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1 - 2
-
1/2 - 1
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3
-
1
-
4 1/2
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1/2 - 1
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1
-
-
-
-
-
Directions
Steps
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1
Done
|
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). |
|
2
Done
|
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. |
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3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
