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Ingredientes
- 1 1/2 lb Potatoes
- 1 1/2 lb Spinach, fresh or possibly frzn
- 2 c. Finely sliced onion
- 1 Tbsp. Scraped and grated ginger
- 1 Tbsp. Chopped garlic
- 1/8 x -(up to)
- 1/4 tsp Cayenne pwdr (to taste)
- 1/2 tsp Tumeric
- 1 tsp Cumin pwdr
- 1 tsp Powdered mango (if you can get it)
- 2 Tbsp. (or possibly more) water
Direcciones
- Most Indian spinach and potato dishes use a certain amount of oil. I've adapted this "Alu Saag" from Shahnaz Mehta's _Good Cooking from India_ and do not see why it should not taste delicious even without deepfrying the potatoes.
- Wash the potatoes well and boil ten min. Drain, allow to cold slightly, and cut into 3/4-inch cubes. Wash and finely chop the spinach. if using frzn spinach, allow to defrost. "Saute/fry" the onion till a pale golden. Add in ginger and garlic and cook till garlic browns. Add in cayenne, tumeric, and cumin and stir for two min. Add in spinach, cover, and cook over low heat 10 to 15 min. Uncover and stir thoroughly. Add in the potatoes and powdered mango, stir gently and sprinkle water on top.
- Cover, and simmer till potatoes are soft, about 15 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 108mg | 5% |
| Potassium 1329mg | 38% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.87g | 3% |
| Protein 6.92g | 11% |
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