Short
Arnold
Lara MIndian Spinach, Onion and Potatoes
February 13th 2007 09:59
This recipe serves approximately 4 people, depending on the serving size.
Ingredients:
500 Grams Spinach
1 Onion
6 Potatoes
2 Small Chillis
2 Garlic Cloves
2cm Ginger
1 Tablespoon Brown Mustard Seeds
1 Dozen Cherry Tomatoes
1 Cup of Greek Yoghurt
1 Teaspoon Salt
Brown Rice
Method:
Place a frying pan on high and add oil then the mustard seeds. Cook them until they begin to spit and pop. Thinly slice the onion and ginger and add to the frying pan, stirring frequently. Crush the garlic and add to the pan. Wash and roughly chop the spinach and place in a pan of boiling water for 3 minutes. Drain the spinach and then squeeze out the excess moisture with your hands. Place on a paper towel to absorb any further moisture.
Place a desired amount of rice in a rice cooker with some water. More rice will make this meal stretch further. Chop the potato into cubes of similar size and add them to the pan along with ½ a cup of water. Finely slice the chillis and add to the pan along with the salt. Stir and cook for ten minutes. Add the spinach and cover the pan with a lid for another ten minutes or so. Try and remove from the heat when the potatoes are firm, but not yet too soft.
Serve equal amounts of rice on plates. Spoon out the contents of the frying pan beside it. Spoon several large tablespoons of yoghurt onto each plate. Wash and slice each cherry tomato in half and scatter across the top. Now serve this fabulous looking and tasting meal!
Ingredients:
500 Grams Spinach
1 Onion
6 Potatoes
2 Small Chillis
2 Garlic Cloves
2cm Ginger
1 Tablespoon Brown Mustard Seeds
1 Dozen Cherry Tomatoes
1 Teaspoon Salt
Brown Rice
Method:
Place a frying pan on high and add oil then the mustard seeds. Cook them until they begin to spit and pop. Thinly slice the onion and ginger and add to the frying pan, stirring frequently. Crush the garlic and add to the pan. Wash and roughly chop the spinach and place in a pan of boiling water for 3 minutes. Drain the spinach and then squeeze out the excess moisture with your hands. Place on a paper towel to absorb any further moisture.
Place a desired amount of rice in a rice cooker with some water. More rice will make this meal stretch further. Chop the potato into cubes of similar size and add them to the pan along with ½ a cup of water. Finely slice the chillis and add to the pan along with the salt. Stir and cook for ten minutes. Add the spinach and cover the pan with a lid for another ten minutes or so. Try and remove from the heat when the potatoes are firm, but not yet too soft.
Serve equal amounts of rice on plates. Spoon out the contents of the frying pan beside it. Spoon several large tablespoons of yoghurt onto each plate. Wash and slice each cherry tomato in half and scatter across the top. Now serve this fabulous looking and tasting meal!
| 58 |
| Vote |
Add To: 
subscribe to this blog
Comment by Tracy
Movies and Life