Braised Herbs With Potatoes

For this recipe, I have used Spinach herbs.

They can be purchased already destalked or a cheaper option is to get them in bunches with the stalks still attached.

Notice the large dark green leaves & broad white stems on the bunched ones.

Thoroughly rinse the Spinach herbs & then begin chopping it up into small pieces. With this herb you may chop the stem as well as the stems of Silverbeets & Spinach are edible. Once the herbs are chopped, place in a bowl.

Peel & chop the onion.

Rinse & chop the tomato.

Peel the garlic. This may be chopped into smaller pieces or pressed with a garlic press if preferred.

Remove the stems off the dried chilies & break them into halves.

Peel & cut the potatoes into small cubes & place into a bowl.

Cover the potatoes with water to prevent oxidization.

To a pot on medium heat, add in the vegetable oil, chopped onion, cumin (jeera) seeds, garlic cloves, dried chilies & curry leaves.

Mix & allow to sauté until the onions are translucent.

Thereafter, add in the chopped tomato.

Mix well.

Cover with a lid & allow the tomatoes to cook for 3 minutes.

When tomatoes are cooked, add in as much of the herbs that can fit into the pot.

Give it a mix. Notice how the herbs begin to wilt.

Once the herbs have shrunk, add more of it to the pot.

Pour in a little water & mix. It took me three add-ons of the herbs to the pot, but this may differ depending on the size of the pot that is used. Do not add a lot of water as this dish may end up too watery. Add water in moderation.

Cover with a lid & allow the herbs to cook for ±5 minutes or until the stems are semi soft (if using the stalks).

After cooking the herbs for ±5 minutes, notice how wilted they become.

Next, add in the cubed potatoes, discarding of the water it had been resting it. Add salt to taste.

Mix well.

Cover with a lid & allow the potatoes to cook until soft (±15 minutes).

When the potatoes are soft, give it a stir & make sure that the excess water has evaporated. If there is still a lot of water, then allow to simmer on medium heat until the water has diminished.

Once the water has evaporated, turn off the heat & plate.

Serve this Braised Herbs With Potatoes whilst hot.

This dish goes well with roti, bread, puri or rice. I personally prefer it with soft white bread.

Store this Braised Herbs With Potatoes in the refrigerator for up to a week. Simply reheat in the microwave.