Directions:
- Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
- Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.31 Kcal (629 kJ) | ||
| Calories from fat | 79.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 14% | |
|---|---|---|---|
| Sodium | 141.08mg | 6% | |
| Potassium | 709.3mg | 15% | |
| Total Carbs | 15.71g | 5% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 7.35g | 15% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 2mg | 67% | |
| Iron | 4mg | 22% | |
| Calcium | 221.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 70.31 Kcal (294 kJ) | ||
| Calories from fat | 37.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 14% | |
|---|---|---|---|
| Sodium | 65.99mg | 6% | |
| Potassium | 331.8mg | 15% | |
| Total Carbs | 7.35g | 5% | |
| Sugars | 1.61g | 14% | |
| Dietary Fiber | 2.9g | 25% | |
| Protein | 3.44g | 15% | |
| Vitamin C | 5mg | 18% | |
| Vitamin A | 0.9mg | 67% | |
| Iron | 1.9mg | 22% | |
| Calcium | 103.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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