Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lipsmacking spinach-potato in mustard oil. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tandoori Potatoes By Lip Smacking Food. Take a bowl add, yogurt, butter, mustard, ginger garlic paste, fenugreek powder, paprika powder, salt and cooking oil now give it a good mix and then add boiled potato chunks now mix it properly and start adding in stick. The Best Mustard Spinach Recipes on Yummly

Lipsmacking Spinach-Potato in Mustard oil is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Lipsmacking Spinach-Potato in Mustard oil is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have lipsmacking spinach-potato in mustard oil using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Lipsmacking Spinach-Potato in Mustard oil:

1. Get 1/2 kg Spinach leaves
2. Take 4-5 potatoes
3. Get 1/4 cup mustard oil
4. Get 2 onions thinly sliced
5. Take 5-7 garlic cloves
6. Prepare 2 green chillies
7. Take 2 tomatoes chopped
8. Get to taste Salt
9. Make ready 1/2 teaspoon Cumin seeds
10. Take 1/2 teaspoon Mustard seeds
11. Prepare 1/4 teaspoon Turmeric powder
12. Get 1 teaspoon Red Chilli powder
13. Prepare 1 teaspoon Coriander powder

Mustard spinach, or komatsuma, belongs to the cruciferous family that includes cabbage and broccoli. Spinach comes from an unrelated family called Amaranthaceae. When an equal weight of each green is compared. No-oil easy peasy lip-smacking black-eyed peas curry prepared in the Instant Pot.

Steps to make Lipsmacking Spinach-Potato in Mustard oil:

1. Heat oil in a wok and add cubed potatoes and fry for 2 minutes. Just coating them in hot oil so they does not become mushy when cooked with spinach.
2. Once done remove in a bowl.
3. In same wok with the leftover oil add cumin and mustard seeds.
4. Add sliced onions and crushed garlic and green chilies. Saute till onions are cooked.
5. Add salt and all the spice powders mentioned above. Cook to remove the rawness of powders.
6. Add chopped tomatoes and saute for few minutes.
7. Always chop the green leafy vegetables after washing them, never wash them after chopping. Add chopped spinach in the masala.
8. Also add potatoes and give a fine mix.
9. Spinach and tomatoes will leave out water, cover and cook in that water for 8-10 minutes. Stir once in a while in between. Keep flame on low while doing this.
10. Check if potatoes are done by poking with a knife. Once done remove the lid and cook on high to evaporate some excess water. Stir once or twice so the curry does not stick to the bottom. Do not make it fully dry. Leave some liquid.
11. Serve hot with chapatis or steamed rice.

Aloo Matar is a quick, easy potato and peas curry. This vegan and gluten free Aloo Matar is perfect for a delicious warm weeknight dinner! Fiber rich carrot spinach quinoa soup. Mustard oil truly enjoyed and used in large quantity are people from Bengal, they love their mustard in many forms and in every possible dish. A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.

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