Home › Vegetables

Spiced Spinach and Potatoes

Share

(Photo by scorps1027/Flickr)
enlarge image

(Photo by scorps1027/Flickr)

A heart, healthy dish of leafy vegetables and chunky potatoes

Ingredients

1 bunch spinach
250 g/8 oz new potatoes
2 teaspoons ghee
2 tablespoons oil
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt or to taste
1/2 teaspoon grated nutmeg

Directions

Wash spinach well, put into a large non-aluminium saucepan and cook, covered, for 10 minutes. Scrub the potatoes and cut into quarters or eighths according to size.

In a wok heat ghee and oil and fry mustard and cumin seeds, covering wok with a frying screen, until mustard seeds have finished popping. Add ground spices and potatoes and fry for a minute, then add salt and 1/2 cup water, cover and cook for 10 minutes. Add spinach, cover and cook for 10 minutes longer. Sprinkle with nutmeg and serve with rice.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.