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4 servings
Serving Size
1/4 of recipe

10 ounces fresh spinach

1 medium potato

1 ½ teaspoons vegetable oil

½ teaspoon cumin seeds

½ teaspoon salt

½ teaspoon turmeric

2 teaspoons ground coriander

½ teaspoon cayenne pepper (optional)

  1. Wash and chop the spinach, set aside. Peel, wash, and cut the potato into 1-inch pieces. Set aside.
  2. Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds and fry for a few seconds until the cumin seeds are golden brown. Add the potatoes, coat with the oil in the pan, and reduce the heat. Cook for 3-4 minutes,  until lightly brown.
  3. Add the spinach to the pan with the potatoes, and sprinkle with the salt, turmeric, coriander, and cayenne pepper (if using). Stir to mix.
  4. Cover the pan with a lid and heat through. Reduce the heat, and simmer for 12–15 minutes, until potatoes are tender to the touch. Stir once or twice as it cooks. 
  5. If there is any excess liquid accumulated, increase heat to evaporate it. Transfer to a serving dish.

Recipe and photo courtesy Madhu Gadia. Reprinted with permission from the New Indian Home Cooking by Madhu Gadia, MS, RD (Penguin Group), CuisineOfIndia.com 


Calories: 80
Total Fat: 2.5g
Saturated Fat: 0g
Sodium: 60mg
Carbohydrate: 13g
Fiber: 3g
Total Sugar: 1g
Added Sugar: 0g
Protein: 3g

Yield: 4 servings

Serving Size: 1/4 of recipe

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