Spicy Spinach and Potatoes
Bring vibrant flavor to your dinner table with this Spicy Spinach and Potatoes recipe, a hearty and wholesome dish inspired by classic Indian flavors. Tender potatoes are simmered in a fragrant blend of cumin, coriander, turmeric, and red chili powder, then paired with nutrient-rich spinach for a deliciously spiced, vegetable-packed meal. A touch of garam masala adds a warm, aromatic finish, while fresh ginger, garlic, and tomato provide depth and brightness. Ready in just 45 minutes, this gluten-free, vegetarian dish is perfect as a satisfying main served with rice or flatbread, or as a flavorful side to your favorite curry. Garnish with freshly chopped cilantro for a burst of freshness, and enjoy a healthy, soul-warming meal that's as easy to make as it is to devour!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 300 grams Fresh spinach leaves
- 1 large Onion
- 3 units Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Tomato
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 120 milliliters Water
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized cubes and set aside.
Rinse the spinach thoroughly and roughly chop the leaves.
Finely chop the onion, garlic, and ginger. Dice the tomato into small pieces.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes or until translucent.
Add the garlic and ginger to the onions and cook for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well to coat the onions with the spices.
Add the diced potatoes to the skillet and stir until the potatoes are evenly coated with the spice mixture.
Pour in the water, cover the skillet, and reduce the heat to low-medium. Allow the potatoes to cook for 15-20 minutes, stirring occasionally, until they are tender.
Once the potatoes are cooked, add the chopped tomato and mix well. Cook for 2-3 minutes until the tomato softens.
Add the chopped spinach to the skillet in batches, stirring each batch until wilted and fully incorporated.
Once the spinach is fully cooked, sprinkle in the garam masala and stir to combine. Adjust salt if needed.
Remove the skillet from heat and let the dish rest for a minute before serving.
Garnish with freshly chopped cilantro, if desired, and serve hot with rice, flatbread, or as a standalone dish.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5202 mg | 111% | |
*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.
