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Indian Spiced Spinach With Potatoes

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Ingredients

Adjust Servings:
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

Nutritional information

228.1
Calories
71 g
Calories From Fat
8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
329.4 mg
Sodium
36.4 g
Carbs
5.8 g
Dietary Fiber
3.3 g
Sugars
5.5 g
Protein
248g
Serving Size

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Indian Spiced Spinach With Potatoes

Features:
    Cuisine:

    The serving suggestions are inspiring.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Indian Spiced Spinach With Potatoes


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    Steps

    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.

    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.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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