Sunday, October 30, 2011

Stir fried spinach and potatoes

The combination of spinach and potatoes is very common in North Indian homes. My first recollection of this dish is when we went to Kanha National park many many years back with a few families and we had a cook make meals for the entire lot of us - about 16 to 20 in number and he was making this dish for one of the meals. The lemony smell of coriander powder coating the crispy potatoes wafted through the air and everyone's mouth was watering, since we were all hungry from the early morning outing of hoping to spot a tiger.

There are many variations of this recipe - most have garlic, ginger, onions, and tomatoes. This version was learnt by my mom from the family that we went on the holiday with and  they were from the state of Uttar Pradesh in India, where they make a lot of dry 'subzi's' [vegetables] with a few powdered spices and eat it with some other gravy dish typically a lentil and some 'phulkas' [tortilla's]. This subzi is mildly spiced with coriander powder, dry mango powder and a hint of cayenne. Kids will like this dish as well, since it is not spicy.

Stir fried spinach and potatoes with mild spices
2 bunches fresh organic spinach about 1 1/4 lb
8 oz yukon gold potatoes (or any non-crumbly potato)
1 tablespoon canola oil
1/2 teaspoon cumin seeds
2 teaspoons coriander powder
1/4 teaspoon cayenne or to taste
3/4 teaspoon turmeric powder
1 teaspoon kosher salt
1/2 teaspoon dry mango powder
  1. Peel and cut the potato into 1/4 inch pieces. Wash the spinach, dry and cut into ribbons.
  2. Heat a large heavy bottomed non-stick skillet with canola oil over medium high heat. Add the cumin seeds when the oil is hot. Once the seeds start to pop, reduce the heat and add the potatoes. Raise the heat to medium and cook for 4 to 5 minutes uncovered till the potatoes are brown. Cover and cook for another 5 minutes till the potatoes are almost cooked. [They will continue to cook with the spinach.]
  3. Now add the salt, coriander powder, cayenne, and turmeric powder and mix well. Add the chopped spinach as much as the pan can hold at a time and mix with the potatoes, till all the spinach is mixed in. Cover and cook over medium high heat till the potato is completely cooked. Remove the cover and add the dry mango powder.  Mix well and continue to cook till the mixture is dry.
  4. Serve with warm pita's, or naan and a lentil curry.
Serves 3

No comments:

Post a Comment