½teaspoonGinger paste or freshly grated or crushed
½teaspoonGarlic paste or freshly grated
2 medium or 2cupsPotatoespeeled and cubed
¼teaspoonTurmeric powder
Salt to taste
1teaspoonRed chili powder
1teaspoonCoriander powder
2cupsSpinach (Palak)washed, chopped and tightly packed
⅓cupTomatochopped
Instructions
Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.
Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until onion starts to soften and becomes light pink in color.
Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.
Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder. Mix well so spices are coated evenly on the potatoes.
Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.
Add chopped spinach and tomato. Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).
Turn off the stove and keep the pan covered for 5 minutes before serving to let the flavors mingle.
Notes
You can use boiled, cubed potatoes. If so, cook the onions until soft and light brown in color. Then add boiled potatoes and spices. Cook for 2 minutes and then continue with the next steps of adding and cooking spinach, tomato.
Instead of adding tomatoes, you can drizzle a few drops of lemon or lime juice once spinach sabzi is cooked.
I have added a moderate to low amount of spinach here. You can add more if you like but don’t add too much otherwise it may taste bitter or metallic.