Potato and Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
217 kcal
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Course
Appetizer
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Cuisine
Indian, Middle Eastern
Potato and Spinach
Description
This recipe calls for peeling and cutting potatoes into small chunks, which are then deep-fried to a golden, lightly browned crisp. Separately, butter is melted in a pan and flavored with chopped garlic and crushed chili pepper, carefully sautéed to release aroma without over-browning. Red onions and red bell peppers are added and cooked until softened, then seasoned with salt, paprika, and black pepper to build flavor.
Fresh spinach is incorporated and cooked briefly until wilted. The fried potatoes return to the pan to combine with the spiced vegetables and spinach, stirred together and cooked a little longer to blend the textures while maintaining crispness on the potatoes. The dish’s combination of crunchy and tender textures complements the mildly spicy and smoky seasoning.
It can be served as a side dish alongside rice or naan bread, or as a vegetarian main course. The balance of spices and fresh ingredients creates a dish suitable for varied meals.
Using fresh garlic enhances flavor more than garlic paste. Red potatoes make a good choice, and leaving skins on is optional. Maintain oil temperature during frying to bubble slightly, ensuring even cooking without burning or undercooking the potatoes.
Ingredients
- 500 g potato
- 100 g spinach
- 50 g butter
- 3 Cloves garlic Chopped
- 1 tsp chilli pepper crushed
- 1 onion Red
- 1 bell pepper Red
- 1/2 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
Instructions
- Peel the potatoes and cut into small chunks (See note 1)
- Heat a pan with oil for deep frying until medium-hot (See note 2)
- Heat up and cook for 5 minutes until lightly browned and crispy and set aside
- In a frying pan add 50g butter and let it melt.
- Once melted, add 3 cloves of garlic and sauté for 1 minute, don’t brown them too much. (See note 3)
- Then add the crushed chilli and sauté further for 1 minute
- Add the onions and cook on medium heat for 2-3 minutes until softened
- Add the red bell pepper and cook for 2-3 minutes
- Add the spices and cook for 2-3 minutes on medium heat
- Add the spinach and cook for 2-3 minutes
- Add the fried potatoes and stir until everything is well combined, mix and cook for 1-2 minutes to make the potatoes crispy
- Serve as a side or main with rice or naan bread.
Notes
- Choose red potatoes or your preferred variety; potato skins can be left on based on taste.
- Keep frying oil at medium heat, ensuring it bubbles slightly when potatoes are added for even cooking.
- Use fresh garlic for better flavor than substitutes like garlic paste.
- Spices and cooking time create a balanced dish with crispy potatoes and tender vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 409mg | 17% |
| Potassium | 800mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3781IU | 76% |
| Vitamin C | 74mg | 82% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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