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diced potatoes with spinach


a simple, spicy (but not too much) side dish, adapted from madhur jaffrey's world of the east vegetarian cooking. i didn't have quite enough spinach on hand when i made this, so i added about half a can of chickpeas, which fit in nicely with the flavors and textures.


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  • Carbohydrates: 462.9
  • Fats: 33.0
  • Dietary Fiber: 15.0
  • Minerals: 80.0
  • Proteins: 21.0
  • Vitamins: 14.0
  • Water: 20.0


  1. Bring 2 1 / 2 qts water to a boil
  2. Peel potatoes and cut into 3 / 4 inch cubes
  3. Then add to boiling water with 1 t salt
  4. Bring to a boil again
  5. Cover
  6. Turn heat to low and cook potatoes till just tender
  7. About 6 minutes
  8. Do not overcook
  9. Drain
  10. Spread out and leave to cool
  11. If using fresh spinach
  12. Wash and drop into large kettle of boiling water to wilt
  13. Drain and squeeze out as much liquid as you can and chop fine
  14. Set spinach aside
  15. Heat oil in a heavy
  16. 12-inch
  17. Preferably nonstick skillet over medium high heat
  18. When very hot
  19. Put in mustard seeds
  20. As soon as the seeds begin to pop
  21. Add the onion and garlic
  22. Turn heat to medium and fry for 3-4 minutes
  23. Onions should turn very lightly brown on the edges
  24. Put chopped spinach in skillet and keep stirring and frying for about 10 minutes
  25. Add the cooked potatoes
  26. Garam masala and cayenne pepper and chickpeas
  27. Stir and mix gently till potatoes are heated through

Step 17

Total Time in Minute 30

Ingredients Count 10

cooking diced potatoes with spinach

See More Relate Photo




Fresh spinach

Vegetable oil

Whole mustard seeds


Garlic cloves

Garam masala

Cayenne pepper


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