Spinach and Potatoes Recipe


  • 225 gms Potatoes
  • 1 tsp Cumin Seeds
  • 4 tbsps Vegetable Oil
  • 1 Piece Gnger, crushed
  • 2 Green Chillies, chopped
  • 4 Pods of Garlic, crushed
  • 1 Onion, coarsely chopped
  • 2 Dried Red Chillies, coarsely broken
  • 2 Tomatoes, coarsely chopped, to garnish
  • 225 gms Spinach, trimmed, washed and chopped
  • Salt to taste


  1. Wash the potatoes and cut into quarters. If using small new potatoes, leave them whole. Heat the oil in a frying pan and fry the potatoes until brown on all sides. Remove and put aside.
  2. Remove the excess oil leavng about 1 tbsp in the pan. Fry the ginger, garlic, onion, green chillie, dried chillies and cumin seeds until the onion is golden brown.
  3. Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.
  4. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated.
  5. Garnish with the chopped tomatoes and serve hot.

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