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.

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 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.

That's it — enjoy your meal!

Indian-Spiced Potatoes and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions