Potato spinach stir fry
Curries With Bumbi · ♥ 745 likes · 33.6K views · 5 min video
Read about spinach in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g spinach
- 520 g potatoes
- 4 large garlic
- 1 tsp Kashmiri red chili powder or paprika
- ½ tsp turmeric powder
- 1 tsp curry powder
Chop the spinach and soak it in water while doing the other prep, then rinse very well. Chop the potatoes about half an inch thick.
- 1 medium onion
Roughly chop the onion and garlic, not too fine; prepare the tomato. Have everything ready before cooking.
- 1 whole tomato
Heat a pan with oil over medium heat; once hot, add the potatoes and fry on medium-high until the edges are golden brown.
Sprinkle a little salt on the browned potatoes, so they stay juicy inside, and take them out into a bowl.
- oil
- salt
Add a little more oil and the garlic before the oil gets too hot so it does not burn; stir a few seconds, add the onions and a little salt to soften them.
Lower the heat, add the chili powder or paprika and the turmeric, and stir a few seconds on very low heat, then immediately add the tomatoes so the spices do not burn.
Garlic, onion and the dry spices
Cover and cook the tomatoes on medium heat about 3 minutes until pulpy and mushy.
Softening the tomatoes, adding curry powder
Add the curry powder and stir a few seconds; add the fried potatoes, then the spinach, and mix well.
Stir on high heat until all the water released by the spinach dries up; then add salt, only once the spinach has wilted.
Keep frying a few more minutes on medium heat. Serve as a side with steamed rice, roti or toasted bread; keeps two days refrigerated.