Indian-Spiced Potatoes and Spinach Recipe

Name: Indian-Spiced Potatoes and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 md. russet potatoes, scrubbed and cut into 1/2; 2 tbsp. canola oil; 3 lg. cloves garlic, minced; 1 md. onion, chopped; 1-1/8 tbsp. ground cumin; 3/4 tsp. ground coriander; 1/2 tsp. ground turmeric; 1/4 tsp. ground ginger; 1/4 tsp. salt; 1/4 tsp. ground black pepper; 1/8 tsp. ground cinnamon; 2 cups frozen cut leaf spinach (from a bag); 2 to 4 tbsp. water; 1/2 cup fat-free plain yogurt

Servings: persons

2 md. russet potatoes, scrubbed and cut into 1/2
2 tbsp. canola oil
3 lg. cloves garlic, minced
1 md. onion, chopped
1-1/8 tbsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground cinnamon
2 cups frozen cut leaf spinach (from a bag)
2 to 4 tbsp. water
1/2 cup fat-free plain yogurt

1
Place a steamer basket in a large saucepan with 1/2 inch of water.
2
Place the potatoes in the steamer and bring to a boil over high heat.
3
Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender.
4
Drain the potatoes and transfer to a bowl.
5
Cover to keep warm.
6
Dry the saucepan.
7
Heat the oil in the saucepan over medium heat.
8
Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft.
9
Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon.
10
Cook, stirring, for 30 seconds.
11
Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden.
12
Add the spinach and 2 tablespoons of the water.
13
Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.
14
Place in a serving bowl.
15
Spoon the yogurt on top and serve hot.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 md. russet potatoes, scrubbed and cut into 1/2, 2 tbsp. canola oil, 3 lg. cloves garlic, minced, 1 md. onion, chopped, and more.

Yes, Indian-Spiced Potatoes and 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.

Indian-Spiced Potatoes and Spinach

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