Spinach and Potato Tarkari with Rice
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Ingredients
- 400 g potatoes, peeled and diced
- 350 g spinach
- 300 g basmati rice
- 3 tbsp ghee
- 1 onion, finely chopped
- 3 garlic cloves
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 479 kcal
- Protein
- 10.8 g
- Carbohydrate
- 79.1 g
- of which sugars
- 4.3 g
- Fat
- 12.1 g
- of which saturates
- 6.8 g
- Fibre
- 6 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Melt the ghee in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves, ground turmeric and chilli powder and fry for 1 minute.
- 3
Add the potatoes and 100ml water, cover and simmer for 15 minutes until nearly tender.
- 4
Add the spinach, cover and cook for a further 5 minutes until wilted and the potatoes are fully tender.
- 5
Serve with the rice.
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