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Diced Potatoes With Spinach

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“A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
  2. Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
  3. Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
  4. If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
  5. Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
  6. Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
  7. When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
  8. Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
  9. Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
  10. Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).

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