Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, lipsmacking spinach-potato in mustard oil. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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
Lipsmacking Spinach-Potato in Mustard oil is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Lipsmacking Spinach-Potato in Mustard oil is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook lipsmacking spinach-potato in mustard oil using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Lipsmacking Spinach-Potato in Mustard oil:
- Take 1/2 kg Spinach leaves
- Get 4-5 potatoes
- Make ready 1/4 cup mustard oil
- Get 2 onions thinly sliced
- Make ready 5-7 garlic cloves
- Make ready 2 green chillies
- Make ready 2 tomatoes chopped
- Make ready to taste Salt
- Make ready 1/2 teaspoon Cumin seeds
- Get 1/2 teaspoon Mustard seeds
- Take 1/4 teaspoon Turmeric powder
- Take 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.
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