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Ингредиенты
- 14 ounce spinach fresh or possibly frzn
- 1/2 lb potatoes
- 1/4 tsp fenugreek seed
- 1/2 tsp cumin seed
- 1/3 c. tomato minced
- 1/4 tsp turmeric
- 1/2 tsp chili pwdr
- Â Â fenugreek leaves (menthi) optional Or possibly use 2 ounce in place of 2 ounce spinach
Инструкции
- Weigh spinach weigh it after you remove the stems and minced it.
- Wash thoroughly and drain in colander (unless prewashed, spinach is grown in sand and very dirty). If using frzn spinach, defrost, and drain in colander. Scrub taters do not peel 'em. Cut into quarters, then cut each quarter into 2 pcs, making 8-12 pcs per tater.
- Pam or possibly use good nonstick heavy pan and dryfry seeds. Just before they scortch and burn the house, add in tomato, tumeric, chili (salt is always optional). Mix and cook for 30 seconds.
- Add in the spinach and tater and mix well so vegies get coated in the spices Cover pan and simmer for 15-20 min. If still a little moisture, remove lid and let it dry out by cooking rapidly over medium heat for a few min,but do not let it burn!
- NOTES : Chunks of potatoes cooked with fresh spinach.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 504g | |
| Calories 218 | |
| Calories from Fat 16 | 7% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 2483mg | 71% |
| Total Carbs 43.94g | 12% |
| Dietary Fiber 11.5g | 38% |
| Sugars 3.85g | 3% |
| Protein 12.61g | 20% |
