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22 new potatoes, about 1 kg
1/4 cup vegetable oil
1 large onion, chopped
1 tsp turmeric
1 tsp to 1 tbsp salt
1/2 tsp cayenne pepper
1/4 cup water
8 cups baby spinach
Wash and scrub unpeeled potatoes. Cut each into 1/4-in.- (0.5-cm-) thick rounds. Heat oil in a large heavy frying pan over medium heat. When hot, add onion. Stir frequently, until onion begins to soften, 5 to 7 min. Sprinkle with turmeric, 1 tsp (5 mL) salt and cayenne. Stir until evenly mixed, 1 min. Add potatoes and 1/4 cup (50 mL) water.
Bring to a boil, then reduce heat to medium-low. Stir potatoes until well coated. Cover and simmer, stirring occasionally, 10 min. Gently stir potatoes and continue cooking until fork-tender, 5 to 12 more min. Stir in spinach 1 min before potatoes are done. Taste and add more salt, if you wish. Serve warm.
Calories 157, Protein 2.9g, Carbohydrates 21.9g, Fat 7g, Fibre 2.6g, Sodium 312mg.
These golden potatoes are a popular alternative to rice at the restaurant. If you can't cut the potatoes thin enough, add a little extra water to the pan to ensure they cook thoroughly.