Super Easy Spinach Sweet Potato Subzi
A lot of readers have given me feedback that they really want to cook Indian food but generally find it too complicated. Too many ingredients or too many pots. It’s true, Indian food can get a little complicated. Especially if you want to cook the dishes you typically find in Indian restaurants. But those dishes are not what Indians eat at home. Indian home cooking is much much simpler.
Indian home cooking generally revolves around 7 spices – cumin powder, coriander powder, cayenne powder, garam masala, turmeric powder, cumin seeds (jeera) and mustard seeds (rai). Indians simplify storing these by having a single spice box which has smaller containers to hold each one. That way we just have to pull out one box to get all the spices.
You might be thinking that even 7 spices are a little too much. But not every Indian dish has all 7 spices. You really don’t have to use all of them to get an Indian flavor. In the recipe I’m sharing today, I use only 4 of these spices. Yet the dish is distinctively Indian. What I love about this recipe is that it’s super easy and quick to cook. (The blessings of leafy vegetables like spinach 🙂 ). The sweetness of the sweet potato is nicely complimented by the spices and buttery bitterness of baby spinach. Try it out – I’d love to see if this helps simplify and make Indian cooking a lot more approachable. If it doesn’t – let me know, I’ll come up with another recipe for you to try!
Spinach Sweet Potato Subzi
Makes: 6 servings
Ready in: 20 minutes
- 1 onion
- 10 – 16oz packet of baby spinach
- 1 medium sweet potato
- 1 tablespoon extra virgin olive oil
- 1 inch ginger
- 1/2 teaspoon cumin seeds (jeera)
- 2 dry red chilies (optional)
- 1 teaspoon ground cumin powder
- 1 teaspoon ground coriander powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt (to taste)
1. Peel and chop the onion into chunks. Peel and slice the sweet potato into circles into 1/8th inch thickness.
2. Peel the ginger and chop into small pieces.
3. Heat the olive oil in a wide pan on medium high heat. Once the oil is heated, add the cumin seeds (jeera), the ginger and dry chillies. You can test if the oil is heated by throwing in one or two cumin seeds in the oil – if it sizzles then the oil is hot enough. Fry for about 30 seconds.
4. Add the onions, cumin powder, coriander powder and cayenne pepper. Cook until onions are translucent.
5. Add the sweet potato slices. Stir and cover until the sweet potato softens – about 5 minutes. Stir periodically.
6. Mix in the spinach. Stir until the spinach wilts. Add salt and serve! Simple and so good!!