Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lipsmacking spinach-potato in mustard oil. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lipsmacking Spinach-Potato in Mustard oil is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Lipsmacking Spinach-Potato in Mustard oil is something that I have loved my whole life. They’re fine and they look wonderful.
In a pan, add oil and let it heat. Add some Kashmiri chili powder and some water to the paste. Then add onions and lightly fry the mixture.
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 that.
The ingredients needed to make Lipsmacking Spinach-Potato in Mustard oil:
- Make ready 1/2 kg Spinach leaves
- Prepare 4-5 potatoes
- Take 1/4 cup mustard oil
- Get 2 onions thinly sliced
- Take 5-7 garlic cloves
- Take 2 green chillies
- Prepare 2 tomatoes chopped
- Take to taste Salt
- Prepare 1/2 teaspoon Cumin seeds
- Prepare 1/2 teaspoon Mustard seeds
- Get 1/4 teaspoon Turmeric powder
- Prepare 1 teaspoon Red Chilli powder
- Prepare 1 teaspoon Coriander powder
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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.
The tangy flavour with the carrots makes this recipe even more flavourful. Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri. You can also try other Pickle recipes like Mango Pickle Quick Indian Style Ginger. While we all relish it as a condiment with fritters and instant noodles, and even add it to curries to enhance the flavour, have you ever wondered how exactly these berry-like red delights are converted into a thick puree? Read below to know the process of making ketchup that was first introduced by H.
So that is going to wrap this up for this exceptional food lipsmacking spinach-potato in mustard oil recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
