THE EMERALD CRUNCH

(Our Play on Spinach & Potato)

THE EMERALD CRUNCH

Ingredients: 300g Potatoes (1cm cubes), 200g Fresh baby spinach, 2 tbsp Oil, 1 tsp Cumin seeds, 1 small onion (sliced), 1 tsp Turmeric, 1 tsp Garlic paste, 0.5 tsp Chili flakes...

Ingredients

  • 300g Potatoes (1cm cubes)
  • 200g Fresh baby spinach
  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 small onion (sliced)
  • 1 tsp Turmeric
  • 1 tsp Garlic paste
  • 0.5 tsp Chili flakes

Cooking Method

  1. The Spud Sear Fry potato cubes with cumin for 10 minutes until golden and crispy.
  2. The Architect Add onions and sauté until soft and potatoes are cooked.
  3. The Bloom Stir in garlic paste and spices; cook for 2 minutes to coat.
  4. The Wilt Add spinach; toss with hot potatoes for 3 minutes until wilted.

Cuisine: Indian

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