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Spiced Spinach & Potatoes

fast.cook's picture
Ingredients
  Salad oil 1⁄4 Cup (4 tbs)
  Russet potatoes 2 Large, peeled and cut into 1/2-inch cubes
  Spinach 3⁄4 Pound, stems removed
  Garlic 2 Clove (10 gm), minced or pressed
  Ground coriander 2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
Directions

Heat 3 tablespoons of the oil in a wide frying pan over medium-high heat.
Add potatoes and cook, stirring occasionally, until browned 10 to 15 minutes.
Meanwhile, rinse and drain spinach leaves; then cut crosswise into 1/2-inch-wide strips.
Set aside.
Reduce heat to low.
Add garlic, coriander, ginger, and remaining 1 tablespoon oil to potatoes; cook, stirring, until very fragrant 2 to 3 minutes.
Pour in 1/2 cup of the water, cover, and simmer until potatoes are tender when pierced about 8 minutes; add more water if needed to prevent sticking.
Add spinach to pan, increase heat to high, and cook, stirring, until leaves are wilted and almost all liquid has evaporated about 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Quick

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