Ashy's vegetarian recipes ©2002 all rights reserved

Spinach and potato

This is quite a similar recipe to 'spinach paneer' so what I'm going to do is put a link at the bottom of the page to that recipe and you can compare them and perhaps do a bit of experimenting. The main difference is that the potatoes need to be cooked longer than the paneer, though I'll give one type of seasoning with the potatoes and another with the paneer recipe. There are also different ways of dealing with the spinach depending on whether it is young, fresh and tender or old, tough and dog-eared. Both make tasty final dishes, but the older stuff, as you might expect, needs to be cooked a little longer.

Ingredients

3 or 4 medium potatoes
1 onion
About 500g spinach
1 tomato
A quarter tsp. each of turmeric, coriander and garam masala
Salt
Oil for frying

Chop the potatoes into 2cm cubes and chop the onion and tomato finely. Heat the oil and fry the potato and onion until the onion is starting to go transparent. Now, the next stage depends on your spinach. If it's rough looking mature stuff, shred it up, paying particular attention to the stalks - make sure you chop them up well. Throw all the stuff into the pan together with the potatoes and a half cup of water and put a lid tightly on the pan. Turn the heat down a little. The dish will be ready when the potatoes are soft (about 15-20 minutes). Check to see that the ingredients are not sticking about ten minutes after putting the lid on, and add a splash of water if they are. They should be okay - spinach usually produces a lot of water.

If you have lovely fresh baby spinach leaves, you need to be gentle with them. When the onions reach the stage mentioned above, add the chopped tomatoes and a splash of water and cover the pan tightly for about 6 or 7 minutes. This will give the potatoes a chance to cook a bit before you add the spinach. You don't need to be too thorough about chopping your spinach in this case as there won't be any nasty hairy fibres in it. Chop it roughly and fire it into the pan with the spices after the potatoes have cooked a bit, and cook for a further 7 or 8 minutes.

spinach paneer
more potato recipes
more spinach recipes
more thali recipes