Ingredients
Method
- Heat the oil on medium-high heat and add cumin seeds. Once the cumin seeds start to change color add diced onions and whole red chilies. Cook until onion becomes slightly golden for about 2-3 minutes.
- Once the onion is slightly golden, add roughly chopped garlic and grated ginger to the pan. Sautee ginger & garlic until fragrant, takes only a few seconds. We don't want the garlic to turn brown at all.
- Now add diced tomatoes, all the powdered spices, and salt to taste. Cook on medium heat while stirring in between the cooking until tomatoes soften.
- Add cubed potatoes once tomatoes are soft. Mix well to coat the potatoes with sauce. Turn the heat down to low and cover the pan.
- Cook on low for 7-9 minutes or just until potatoes are tender. Uncover and check the potatoes in between cooking. If needed add 1-2 tablespoons of water to speed up the cooking process.
- Once the potatoes are tender, add all the roughly chopped spinach. Cover the pan and let the spinach wilt for easy mixing. Takes less than 1 minute for spinach to start wilting with the cover.
- Uncover the pan and mix everything gently. Turn the heat up to medium and cook until all the water from spinach completely evaporates. Takes about 3-5 minutes depending on your stove.
- Serve with warm with dal, rice, and flatbread.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
