Tomato Garlic Potatoes with Spinach
By Heena Kotak
There is something very comforting about Indian food. The spices mingle very well together and create an explosion of flavors with each bite.
The recipes shared in this post are primarily Indian but have evolved over the years to incorporate “Swahili” ingredients (East African countries), such as coconut milk, which gives the recipe a rich creamy texture.
These simple recipes are sure to be vegetarian favorites once tried.
Baby Tomato-Garlic Potatoes (Recipe for 4)
Ingredients:
Baby potatoes (24 baby potatoes) wash well and boil (don’t peel).
1 tbsp olive or avocado oil
3 tbsp good quality tomato paste
1 large tomato grated
1 1/2 tbsp minced garlic
1/2 tbsp red chili powder
1 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder (optional)
Salt to taste
Cilantro for garnish
Method:
Heat the oil and add garlic and tomato paste and sauté for 2 minutes.
Add grated tomatoes and all the spices, mix well.
Cook for about 4 minutes.
As the oil separates, add the boiled potatoes and slowly mix well (avoid breaking potatoes). Turn off the stove and garnish with cilantro.
Spinach in Coconut Milk (Recipe for 4)
Ingredients:
1 tbsp oil
1/4 tsp cumin seeds
1 small onion diced
1 tsp ginger paste
1 green chili (diced)
1 small tomato (diced)
1 packet frozen spinach or 2 cups fresh spinach
4 tbsp coconut milk
1 1/2 cup water
1 tsp turmeric powder
2 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
1 tsp freshly squeezed lime
Method:
Heat oil, add cumin seeds, diced green chili, ginger paste, onion and sauté until the onion is translucent.
Add the diced tomato, and all spices, mix well.
Add the spinach mix, and add water and bring to a slow boil about 5-7 minutes.
Lower heat and add the coconut milk, mix well and stir for an additional 2-3 minutes.
Turn the heat off and add the lime juice. Best enjoyed with rice or indian Naan or Pita.
