Spinach and Potato Stir-fry (Kapha-Vata Balancing)
A comforting and flavorful spinach and potato dish, spiced with Ayurvedic herbs to balance Kapha and Vata doshas. This dish is easy to prepare and provides essential nutrients.
Author: Ayurveda Veggie
Gluten-Free
Suitable Types
Cooking Times
Cook: 35 minutes
Total: 35 minutes
Ingredients
- 2 medium potatoes, peeled and cubed
- 5 cups fresh spinach, washed and chopped
- 1 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
- Fresh cilantro leaves for garnish (optional)
Nutrition
- Calories: 250 kcal
- Protein: 7gms/serving/portion/piece/100g etc depending on your requirement and how you would like to measure it. We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.". We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.". We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.". We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.". We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.". We need to be very precise here, please recheck and update with correct unit. Otherwise, the recipe will be rejected due to not adhering to format of the schema, which requests units to be included. Please recheck and update with correct unit, and do this for all the nutrition sections below. If the values are zero then please add "0 gms/serving/portion/piece/100g, etc.".
Instructions
- Heat ghee or olive oil in a pan over medium heat.
- Add cumin seeds and asafoetida (hing). Sauté for a few seconds until fragrant.
- Add turmeric powder, ginger powder, and black pepper. Sauté for another 30 seconds.
- Add the cubed potatoes and salt. Stir well to coat with the spices.
- Add 1/4 cup of water, cover the pan, and cook for about 15 minutes, or until the potatoes are tender.
- Add the chopped spinach and cook until it wilts, about 5-7 minutes.
- Stir well and cook for another 2-3 minutes.
- Garnish with fresh cilantro leaves, if desired.
- Serve hot with rice or roti.
Benefits
Body Type
- 2 medium potatoes, peeled and cubed
- 5 cups fresh spinach, washed and chopped
- 1 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
- Fresh cilantro leaves for garnish (optional)
