Potato spinach fry

Nothing much to say about this recipe, other than it’s yum. So, all together now...

YUMMMMM!

Recipe for: Potato spinach fry 


Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped

1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Rinse well in more fresh water, drain and reserve.

2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.

3. Now add the drained potatoes and carrots and stir well.

Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath.
Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well.

Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.

5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.

RECIPE: POTATO SPINACH FRY

Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped
1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Drain well and reserve.
2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.
3. Now add the drained potatoes and carrots and stir well. Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath. Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well. Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.
5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.