Crazy Sherpa Potatoes
Embark on a flavor-packed adventure with Crazy Sherpa Potatoes, a vibrant vegetarian dish inspired by bold Himalayan flavors. This recipe combines tender baby potatoes with a medley of warming spices like cumin, coriander, turmeric, and smoked paprika, infused with the richness of ghee and the freshness of ginger and garlic. Juicy tomatoes break down into a luscious base, while nutrient-packed spinach and a zesty touch of lemon juice brighten every bite. Finished with a sprinkle of fresh cilantro, this one-pan wonder is perfect as a hearty main course or an irresistible side dish. Quick to prepare and brimming with bold, aromatic ingredients, Crazy Sherpa Potatoes are your ticket to a deliciously exotic mealtime experience!
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 2 tbsp ghee or clarified butter
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp smoked paprika
- 0.25 tsp chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tomatoes, finely chopped
- 2 cups spinach, roughly chopped
- 0.25 cup fresh cilantro, chopped
- 1 tbsp lemon juice
- 0.25 cup water
Instructions
Wash and scrub the baby potatoes, leaving the skins on. Cut them into halves or quarters, depending on their size, to ensure even cooking.
Heat a large skillet or heavy-bottomed pan over medium heat. Add the ghee and let it melt, coating the pan.
Add the diced onion to the pan and sauté for 3-4 minutes until soft and translucent.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in the cumin, coriander, turmeric, smoked paprika, and chili flakes (if using). Stir for 1 minute to toast the spices.
Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they break down into a saucy consistency.
Stir in the potatoes, ensuring they are well coated with the spice mixture.
Season with salt and black pepper, then pour in the water. Cover the pan with a lid and let the potatoes simmer over medium-low heat for 20-25 minutes, stirring occasionally, until tender.
Once the potatoes are cooked through, fold in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove the pan from heat. Stir in the freshly chopped cilantro and lemon juice for a burst of freshness.
Serve hot as a main dish or a flavorful side. Enjoy your Crazy Sherpa Potatoes!
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
