Spiced Spinach & Potatoes
|Salad oil||1⁄4 Cup (4 tbs)|
|Russet potatoes||1 1⁄4 Pound, peeled and cut into 1/2 inch cubes (2 Large Sized)|
|Garlic||2 Clove (10 gm), pressed or minced|
|Ground coriander||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Spinach||1⁄2 Pound, stems and any yellow and wilted leaves discarded|
Pour 3 tablespoons oil into a 12-inch frying pan or 5- to 6-quart pan set over medium-high heat.
Add potatoes; stir occasionally until browned on most sides, 10 to 15 minutes.
Over low heat, add 1 tablespoon oil, garlic, coriander, and ginger.
Stir for 2 to 3 minutes.
Add 1/2 cup water, cover, and simmer until potatoes are tender when pierced, 5 to 10 minutes; add a little water if needed to prevent sticking.
Meanwhile, cut spinach leaves cross wise into 1/2 inch strips.
Wash and drain strips.
Add spinach and stir often over high heat until wilted and most of the liquid evaporates, about 2 minutes.
Add salt and cayenne to taste.
Spoon into a bowl.