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Spinach Potatoes

A delicious and nutritious dish that combines tender potatoes with vibrant spinach, perfect for weeknight dinners or special family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups fresh spinach, washed and chopped
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
Spices & Seasonings
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala Can substitute with cumin, coriander, and a dash of cinnamon
  • 1/2 teaspoon turmeric powder
  • to taste salt
Other Ingredients
  • 2 tablespoons oil (vegetable or olive)
  • as needed water To cover the potatoes when cooking

Method
 

Sauté the Aromatics
  1. In a large pan, heat the oil over medium heat. Add the cumin seeds, allowing them to sizzle for a few moments. Next, toss in the finely chopped onion. Cook until the onion is translucent, about 2-3 minutes.
Add Garlic and Ginger
  1. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Cook the Potatoes
  1. Add the diced potatoes to the pan and mix well. Pour in enough water to cover the potatoes and bring to a boil. Reduce the heat to low and cover, letting the potatoes simmer for about 10 minutes, or until just tender.
Incorporate Spinach and Spices
  1. Once the potatoes are softened, add the chopped spinach along with garam masala, turmeric powder, and salt. Mix everything together, allowing the spinach to wilt—about 3-5 minutes. If necessary, add a splash of water to help the cooking process.
Final Adjustments
  1. Taste and adjust the seasoning as needed. Cook for an additional 2-3 minutes, allowing all the flavors to meld together.
Serve
  1. Your Spinach Potatoes are ready to be served! Enjoy them warm as a comforting main dish.

Notes

Spinach Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. If freezing, use a freezer-safe container for up to 2 months. Reheat on the stove over low heat, adding a splash of water if needed.