Ingredients
- 2 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger
- 2 tablespoons vegetable oil, divided, or as needed
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- 2 potatoes, peeled and chopped
- 2 roma (plum) tomatoes, chopped
- 2 bunches fresh spinach, chopped
- salt to taste
Why This Recipe Is A Favorite
Cooking Pointers
- Cook the potatoes until just tender to avoid them falling apart during the stir-fry.
- Adjust the spices to your taste, adding more chili or garam masala for extra heat and aroma.
Step 1
Grind the garlic and ginger together into a smooth paste. Heat a tablespoon of oil in a pot over medium-high heat, then add the chopped onion. Cook it gently until it becomes soft and translucent, which should take about 5 to 7 minutes. Next, toss in the cumin, coriander, cayenne, and turmeric spices, followed by the ginger-garlic paste. Give everything a good stir to combine all those flavors.
Step 2
Add the rest of the oil, then throw in the potatoes and tomatoes. Cook this mixture until you notice the oil starting to separate and gather at the edges of the pan, about 5 minutes. Finally, add the spinach along with some salt. Keep cooking over medium heat, stirring occasionally, until the potatoes are tender and everything is well cooked, which usually takes around 20 minutes. Once it’s ready, it’s good to serve right away.
