Monday, August 25, 2014

Stir-Fried Spinach & Potatoes

Palang Shaak Alu
I’ve noticed that if spinach is cooked uncovered, it retains its bright green color. Omit ghee to make this a vegan dish.

1 pkg. frozen chopped spinach
2 russet potatoes, diced
2 medium onions, peeled and sliced
6 cloves garlic, peeled and sliced
4 Tbsp. oil
½ tsp. Shah Jeera or cumin seeds
1 tej pata/bay leaf
1 dried red chili, seeds removed
1 red hot chili pepper, diced
¼ tsp. sugar
Salt to taste
1 tsp. ghee

  1. Heat oil in a pan over high heat, add bay leaf, dried chili and cumin seeds.
  2. When cumin seeds sputter, add diced peppers, onions and garlic.
  3. Stir-fry until onions turn translucent.
  4. Lower heat to medium, add potatoes, cover and cook until tender.
  5. Add spinach, stir and cook until spinach wilts and all liquid evaporates.
  6. Add sugar and adjust salt to taste.
  7. Garnish with ghee and remove from heat.
Serve with hot Basmati rice or chapatis.

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