Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam or boil the potatoes in salted water until very tender. | 2. Drain and set aside. | 3. In a large dutch oven put the oil, mustard seeds, and cumin seeds. | 4. Heat over high heat until the mustard seeds have popped for a few seconds. | 5. Quickly stir in the garlic. | 6. Reduce heat to medium. | 7. Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed. | 8. If the spinach is still half frozen, that doesn't matter, just add it anyway. | 9. Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala. | 10. When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes. | 11. Turn off heat and sprinkle with lemon juice. | 12. Gentle stir. | 13. Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3		peeled diced	-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
black mustard seed	2	teaspoons		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
garlic	1 -2	teaspoon	minced	0.0	0.0	0.0	0.0
spinach	10	ounces	chopped	65.2038	10.2909	8.107999999999999	1.1056
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cayenne powder	1 - 1 1/2	1/2		-	-	-	-
salt	2	teaspoons		-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
garam masala	1/2	teaspoon		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.