Palak Sabzi (With Potatoes)

Ingredients

• 2 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1 medium or 1 cup Red onion (chopped)
• 1 Green chili (finely chopped)
• 1/2 teaspoon Ginger paste or freshly grated or crushed
• 1/2 teaspoon Garlic paste or freshly grated
• 2 medium or 2 cups Potatoes (peeled and cubed)
• 1/4 teaspoon Turmeric powder
• Salt (to taste)
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 2 cups Spinach (Palak) (washed, chopped and tightly packed)
• 1/3 cup Tomato (chopped)

Instructions

1. 1

   Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.

2. 2

   Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until onion starts to soften and becomes light pink in color.

3. 3

   Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.

4. 4

   Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder. Mix well so spices are coated evenly on the potatoes.

5. 5

   Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.

6. 6

   Add chopped spinach and tomato. Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).

7. 7

   Turn off the stove and keep the pan covered for 5 minutes before serving to let the flavors mingle.