Spiced Spinach & Potatoes
|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)|
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.
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.