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Potato and Spinach Palya

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Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - grated Coconut
  • 1 cup - spinach, washed and finely chopped
  • 1/2 kg - potato, boiled and peeled
  • 1/2 cup - onion, finely chopped5 to 6 - Green chillies
  • 1/2 tsp - Mustard Seeds
  • 2 tbsp - oil
  • 1/2 tsp - mustard
  • 2 tsp - black gram (urad) dal
  • 2 - dry red chillies, broken into pieces
  • few Curry leaves
  • 1/4 tsp - Asafoetida powder
  • salt to taste

How to Make

  • Grind coconut with green chillies and mustard to a coarse paste.
  • Heat the oil in a thick kadai.
  • Add mustard.
  • When it splutters, add the dal and chillies.
  • When the dal is light brown, add curry leaves, asafoetida and onion. Fry till the onion is golden brown.
  • Add spinach and cook till it turns soft.
  • Crush the potato and add to the kadai.
  • Add the ground paste and salt.
  • Keep covered on a low flame and cook for 5-8 minutes, stirring often
  • Serve hot with chapatti or as a side dish for traditional lunch.
  • Note:
  • Spinach offers twice as much fibre as other greens