Diced Potatoes With Spinach Recipe

Name: Diced Potatoes With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium waxy potatoes (I used Yukon gold); 1 tablespoon salt; 1 lb fresh spinach (or 10 oz pkg frozen chopped spinach); 6 tablespoons vegetable oil (or ghee, I probably only used about 4 T); 1/2 teaspoon whole mustard seeds; 1 onion, peeled and chopped; 2 garlic cloves, peeled and minced; 1 teaspoon garam masala; 1/8 teaspoon cayenne pepper (optional); 1/2 cup chickpeas (optional, I used canned, drain first)

Servings: persons

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.).

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 medium waxy potatoes (I used Yukon gold), 1 tablespoon salt, 1 lb fresh spinach (or 10 oz pkg frozen chopped spinach), 6 tablespoons vegetable oil (or ghee, I probably only used about 4 T), and more.

Yes, Diced Potatoes With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diced Potatoes With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions