Posted on November 30, 2020 at 1:34 PM by Madhu Gadia
Spinach and Potatoes (Aloo Palak)
Prep Time: 10 Minutes Cook Time: 15 Minutes
This is one of those versatile mix of vegetables. It makes a great side dish for any meal. I love fresh, washed, and packed spinach; it’s easy to use and tastes great. But, in a bind, I’ve also made this dish with frozen spinach.
1 10-oz fresh spinach
1 medium potato (5 oz)
1 1/2 teaspoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon cayenne pepper (optional)
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Chop washed spinach, set aside. Peel, wash, and cut the potato into 1-inch pieces. Set aside.
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Heat oil in a nonstick skillet over medium heat. Add cumin seeds and fry for a few seconds until cumin seeds are golden brown. Add potatoes, coat with oil, and reduce heat. Cook for 3-4 minutes until lightly brown.
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Add spinach and sprinkle with salt, turmeric, coriander powder, and cayenne pepper (if using). Stir to mix.
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Cover with a lid and heat through. Reduce heat and simmer for 12–15 minutes until potatoes are tender to the touch. Stir once or twice.
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If there is any excess liquid accumulated, increase heat to evaporate it. Transfer to a serving dish.
Makes 4 servings (2 cups); Serving size: 1/2 cup Nutrition Information per serving: Calories: 55, Carbohydrate: 10g; Fat: 1g; Dietary fiber: 2g; Saturated Fat: 0g; Protein: 2g; Sodium: 320mg Reprinted with permission from the New Indian Home Cooking by Madhu Gadia, MS, RD (Penguin Group), www.cuisineofindia.com
Categories: Gluten Free, Low Fat, Recipes, Side Dishes, Vegan, Vegetarian