Stir-Fried Spinach With Potatoes & PeasPalang Shaak Alu KaraishutiI’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 spinach 2 russet potatoes, diced2 medium onions, peeled and sliced6 cloves garlic, peeled and sliced4 Tbsp. oil½ tsp. Shah Jeera or cumin seeds1 tej pata/bay leaf1 jalapeno pepper, diced¼ tsp. sugarSalt to taste1 tsp. ghee/clarified butter (optional)
Directions:1. Heat oil in a pan over high heat, add bay leaf and cumin seeds. 2. When cumin seeds sputter, add diced peppers, onions and garlic & stir-fry until onions turn translucent.3. Lower heat to medium, add potatoes, cover and cook until tender.4. Add spinach, stir and cook until spinach wilts, add sugar and adjust salt to taste.5. Garnish with ghee and remove from heat.Serve with hot Basmati rice or chapatis.
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