Stir-Fried Spinach & Potatoes



Palang Shaak AluI’ve noticed that if spinach is cooked uncovered, it retains its bright green color. Omit ghee to make this a vegan dish.


Ingredients:1 pkg. frozen chopped spinach2 russet potatoes, diced2 medium onions, peeled and sliced6 cloves garlic, peeled and sliced4 Tbsp. oil½ tsp. Shah Jeera or cumin seeds1 tej pata/bay leaf
1 dried red chili, seeds removed1 red hot chili pepper, diced¼ tsp. sugarSalt to taste1 tsp. ghee
Directions:Heat oil in a pan over high heat, add bay leaf, dried chili and cumin seeds.When cumin seeds sputter, add diced peppers, onions and garlic.Stir-fry until onions turn translucent.Lower heat to medium, add potatoes, cover and cook until tender.Add spinach, stir and cook until spinach wilts and all liquid evaporates.Add sugar and adjust salt to taste.Garnish with ghee and remove from heat.Serve with hot Basmati rice or chapatis.