Years ago my good friend Shane taught me how to make this dish at her home. She estimated her ingredients when she cooked, but tried to help me measure the portions. Shane is an excellent cook and I had the pleasure of enjoying many of her home cooked foods over the years. Shane’s spinach potato dish became a family favorite and many friends have enjoyed this side dish, as well. My children used to refer to the dish as Shane’s potatoes and would often request that I make it. You may adjust the ingredients and spices as desired. I tend to use more spinach and less potatoes. As many traditional recipes do, this recipe uses many healthy spices such as cumin seeds, tumeric, sea salt and crushed red pepper. My dear friend has since moved to Texas, but we have stayed in touch and I always think of her when I make her recipe.
Ingredients:
- 3 large organic potatoes (Russet or other kind) ; peeled and cut into medium pieces
- 16-32 ounces frozen chopped organic spinach (defrosted and drained in colander)
- 1 large tomato (cut into small pieces ; 3 halves and then cut cross-ways)
- 3-5 tablespoons refined organic coconut oil or olive oil
- 1 tsp. cumin seeds
- 1 tsp. crushed red pepper, tumeric and sea salt
Directions:
- Bring to boil oil and cumin seeds and cook until seeds turn brown
- Add potatoes, spinach, tomatoes and seasonings and stir well
- Lower heat and simmer with lid on, stirring occasionally
- When potatoes are tender, dish is done!
Written by Michelle Goldstein,Holistic Health to Go. This delectable recipe Spicy Pakistani Spinach Potatoes was first published on October 3, 2014 at Natural News Blogs
