Recipe of Award-winning Lipsmacking Spinach-Potato in Mustard oil

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lipsmacking spinach-potato in mustard oil. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lipsmacking Spinach-Potato in Mustard oil is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lipsmacking Spinach-Potato in Mustard oil is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have lipsmacking spinach-potato in mustard oil using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Lipsmacking Spinach-Potato in Mustard oil:

1. Get Spinach leaves
2. Prepare potatoes
3. Get mustard oil
4. Make ready onions thinly sliced
5. Get garlic cloves
6. Make ready green chillies
7. Make ready tomatoes chopped
8. Make ready Salt
9. Prepare Cumin seeds
10. Get Mustard seeds
11. Prepare Turmeric powder
12. Make ready Red Chilli powder
13. Make ready Coriander powder

Instructions to make Lipsmacking Spinach-Potato in Mustard oil:

1. 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.
2. Once done remove in a bowl.
3. In same wok with the leftover oil add cumin and mustard seeds.
4. Add sliced onions and crushed garlic and green chilies. Saute till onions are cooked.
5. Add salt and all the spice powders mentioned above. Cook to remove the rawness of powders.
6. Add chopped tomatoes and saute for few minutes.
7. Always chop the green leafy vegetables after washing them, never wash them after chopping. Add chopped spinach in the masala.
8. Also add potatoes and give a fine mix.
9. 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.
10. 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.
11. Serve hot with chapatis or steamed rice.

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