I have yet to meet a person who does not like potatoes. This is one universal vegetable that is probably used in every household. Something to say about a plain old potato. From culinary houses to street food, it has seen it all. Potato is not only versatile, but it’s long shelf life ; a blessing - when nothing else in the refrigerator - there is always potatoes. We love stir fried potatoes, and it’s our go to meal on super busy days, actually busy is just an excuse ;)
When I posted the image of the peeling potato ( image above ) on Facebook, some of my friends asked me if this is how I peel my potatoes. It’s amazing how I almost never use a peeler and am not even sure if I have one in my kitchen, this is how I have peeled potatoes all my life and seen my mother do the same. I never thought of it as a skill, but am told that it is. I think I have the cutest set of friends. I think I must thank my Mother for teaching me my knife skills, even though she had a helper in the kitchen, we were always asked to peel, chop and do the prep work. That’s a different story that I always found a way out of work and my sister would end up doing most of it … followed by endless fights on how I get away without doing much. Well, I was kind of a tomboy and did most of the chores outside home, going to the post office, bank…would give me some time to goof around and blame it on traffic or long lines at the bank. It’s a surprise how I learnt so much while growing up. So many things come to me without thinking much, I just go back to how mom did it…Amazing how our brain is always learning. Well, that’s only true to cooking, as mathematics is a different story, it’s a miracle that I remember how to add and subtract.
Well, this recipe is super simple too….I assure you it’s a best seller! Absolutely delish and approved by all ages, a great side for parties.
4 cups peeled and cubed potatoes
2 cups finely chopped fresh spinach
3 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp red chili powder
2 tsp cumin powder
1/2 tsp turmeric
juice of half lime or one lime if the lime is tiny.
salt to taste
oil to deep fry
2 tbsp rice flour
Peel the potatoes, cups them and soak in warm water.
In a pan heat ghee. Add mustard, cumin let it splatter, add the potato and roast, when it is half cooked, add the red chili, cumin powder, salt and sprinkle some water and cover till it is cooked.
Heat oil in a pan to deep fry.
Take the chopped spinach and sprinkle 2 tbsp of rice flour or corn flour and toss. Deep fry the spinach in batches. Let it cool. Dish out the potatoes and sprinkle the spinach just before serving. Do NOT cover the dish, if you do that then the spinach will lose it’s crunch.