Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 lb fresh spinach, washed and chopped
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the diced onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the diced potatoes and stir to coat in the oil and onion mixture.
4. Add the ground cumin, ground coriander, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot and stir to evenly distribute the spices.
5. Pour in the water and stir to combine.
6. Cover the pot with a lid and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
7. Add the chopped spinach to the pot and stir to combine.
8. Cover the pot again and simmer for an additional 5-7 minutes until the spinach is wilted and cooked through.
9. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 6g
Fiber: 6g
Sugar: 3g
Sodium: 350mg
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- If you don't have fresh cilantro, you can use fresh parsley or omit the herb altogether.
Variations:
- Add diced tomatoes to the pot for a more tomato-based sauce.
- Add diced carrots or sweet potatoes for additional vegetables.
- Add cooked chickpeas or lentils for additional protein.
Tips and tricks:
- Be sure to stir the potatoes occasionally while they simmer to prevent them from sticking to the bottom of the pot.
- If the mixture seems too dry, add a splash of water to the pot.
- Adjust the spices to your liking - add more cayenne pepper for a spicier dish, or omit it altogether for a milder flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Magnùn with Spinach and Potatoes in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped cilantro or parsley.
Pairings:
This dish pairs well with naan bread or rice.
Suggested side dishes:
Serve with a side of cucumber raita or a simple green salad.
Troubleshooting advice:
If the potatoes are taking longer to cook, add a bit more water to the pot and continue simmering until they are tender.
Food safety advice:
Be sure to wash the spinach thoroughly before using it in the recipe.
Food history:
Magnùn is a traditional Indian dish that is typically made with chicken or lamb. This vegetarian version swaps out the meat for potatoes and spinach.
Flavor profiles:
This dish has a warm and spicy flavor profile, with a hint of sweetness from the potatoes.
Serving suggestions:
Serve the Magnùn with Spinach and Potatoes as a main dish for lunch or dinner.
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Taste: Savory, Herby, Earthy, Comforting