Simple Way to Make Super Quick Homemade Lipsmacking Spinach-Potato in Mustard oil

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lipsmacking spinach-potato in mustard oil. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lipsmacking Spinach-Potato in Mustard oil is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Lipsmacking Spinach-Potato in Mustard oil is something which I’ve loved my entire life.

To begin with this recipe, we must first 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 that.

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

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

Steps 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.

So that is going to wrap it up with this exceptional food lipsmacking spinach-potato in mustard oil recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!