Tender sautéed spinach tossed with golden turmeric-spiced potatoes and cherry tomatoes — warm, earthy, and comforting with a vibrant pop of color and flavor.
Sautéed Spinach with Turmeric Potatoes
Rated 5.0 stars by 1 users
Category
Audra Reddy
Cuisine
Indian
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
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2 tablespoons olive oil
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½ red onion, chopped
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6 garlic cloves, minced
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1 green chili, chopped finely
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1 cup cherry tomatoes, halved
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1 bag baby spinach (5 cups)
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1 tablespoon idli garlic powder or your favorite spice mixture
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3 small white potatoes, scrubbed and cut into small squares
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½ teaspoon turmeric powder
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Salted water
For the Spinach
For the turmeric potatoes
Directions
For the Spinach
In a medium sized pan on medium heat add the olive oil and onion. Cook onion until translucent. Add the garlic and chili pepper. Cook for 1 minute.
Add cherry tomatoes and cook until soft. Add your spinach and about ½ cup of the turmeric water from the simmering potatoes. Cover with a lid until the spinach has wilted. Sprinkle with idly seasoning and salt to taste.
For the turmeric potatoes
Add chopped potatoes to a pot of salted water. Sprinkle in the turmeric. Boil potatoes until softened, about 15 minutes.
When potatoes are finished cooking, drain the water and add the flavored potatoes to the spinach mixture.
Gently toss the potatoes with the spinach mixture.
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