Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, lipsmacking spinach-potato in mustard oil. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Lipsmacking Spinach-Potato in Mustard oil is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Lipsmacking Spinach-Potato in Mustard oil is something which I have loved my whole life.
Tandoori Potatoes By Lip Smacking Food. Take a bowl add, yogurt, butter, mustard, ginger garlic paste, fenugreek powder, paprika powder, salt and cooking oil now give it a good mix and then add boiled potato chunks now mix it properly and start adding in stick. The Best Mustard Spinach Recipes on Yummly
To begin with this particular recipe, we have to first prepare a few components. You can cook lipsmacking spinach-potato in mustard oil using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Lipsmacking Spinach-Potato in Mustard oil:
- Make ready 1/2 kg Spinach leaves
- Get 4-5 potatoes
- Get 1/4 cup mustard oil
- Prepare 2 onions thinly sliced
- Make ready 5-7 garlic cloves
- Prepare 2 green chillies
- Get 2 tomatoes chopped
- Make ready to taste Salt
- Take 1/2 teaspoon Cumin seeds
- Take 1/2 teaspoon Mustard seeds
- Take 1/4 teaspoon Turmeric powder
- Make ready 1 teaspoon Red Chilli powder
- Make ready 1 teaspoon Coriander powder
Mustard spinach, or komatsuma, belongs to the cruciferous family that includes cabbage and broccoli. Spinach comes from an unrelated family called Amaranthaceae. When an equal weight of each green is compared. No-oil easy peasy lip-smacking black-eyed peas curry prepared in the Instant Pot.
Instructions to make Lipsmacking Spinach-Potato in Mustard oil:
- Heat oil in a wok and add cubed potatoes and fry for 2 minutes. Just coating them in hot oil so they does not become mushy when cooked with spinach.
- Once done remove in a bowl.
- In same wok with the leftover oil add cumin and mustard seeds.
- Add sliced onions and crushed garlic and green chilies. Saute till onions are cooked.
- Add salt and all the spice powders mentioned above. Cook to remove the rawness of powders.
- Add chopped tomatoes and saute for few minutes.
- Always chop the green leafy vegetables after washing them, never wash them after chopping. Add chopped spinach in the masala.
- Also add potatoes and give a fine mix.
- Spinach and tomatoes will leave out water, cover and cook in that water for 8-10 minutes. Stir once in a while in between. Keep flame on low while doing this.
- Check if potatoes are done by poking with a knife. Once done remove the lid and cook on high to evaporate some excess water. Stir once or twice so the curry does not stick to the bottom. Do not make it fully dry. Leave some liquid.
- Serve hot with chapatis or steamed rice.
Aloo Matar is a quick, easy potato and peas curry. This vegan and gluten free Aloo Matar is perfect for a delicious warm weeknight dinner! Fiber rich carrot spinach quinoa soup. Mustard oil truly enjoyed and used in large quantity are people from Bengal, they love their mustard in many forms and in every possible dish. A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.
So that’s going to wrap it up with this special food lipsmacking spinach-potato in mustard oil recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
