Tangy Potatoes and Spinach
This is a very quick and yummy side dish. I had leftover potatoes- perfect for thanksgiving time- everyone has leftover potatoes. I love when I am able to come up with something completely different with a leftover ingredient. I happen to have baby spinach in my fridge as well- although frozen spinach can be used as well. This is one of those pantry dishes I love making- there are not that many ingredients in this dish. One ingredient that may not be as readily available is aamchoor. It is essentially powdered dried mango- it had a great tang to it. If you can’t find it, lemon juice can be substituted instead. Although the aamchoor flavor is quite distinctive.
As I mentioned above, this would be a great dish to make after thanksgiving. It would also be a great side dish for the turkey dinner. In fact this will be perfect with any meat entree through the week- since it is so quick and easy to make.
I will be cooking and keeping an eye out for recipes from now till Thanksgiving- to give you ideas for the big turkey dinner. Did I mention it’s my favorite time of year? It really is- I start by collecting all my favorite cooking magazines for November and coming up with a menu for the big dinner. As I do that, I will share it with you all and would love if you would do the same. I would love to know what you all cook and love about Thanksgiving.
- 8-10 leftover roasted potatoes, in a ½ inch dice
- 3 cups fresh baby spinach, roughly chopped
- 2 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon cayenne pepper
- 1 teaspoon aamchoor (dried mango powder)
- Juice of half a lemon
- 2 teaspoons salt
In a large non-stick frying pan, heat the olive oil. Add the mustard and cumin seeds. Saute for a minute on medium high heat, or till the seeds begin to sizzle. Add the cooked potatoes and sauté for 5-6 minutes till they turn golden brown. Add the baby spinach and cook on high heat till the spinach begins to wilt, about 3-4 minutes. Add the salt, cayenne pepper and aamchoor. Saute for another 2-3 minutes and sprinkle the lemon juice. Check for seasonings and serve hot. If you don’t have aamchoor, then add juice of a whole lemon instead.
