BRAISED HERBS WITH POTATOES
This Indian Recipe Serves 2-3
Braised Herbs With Potatoes has been a favorite since our ancestors time. I remember this dish being my grans absolute go to meal any time of day & it is because of her that I love herbs so much. Not many people would choose this dish but herbs have a lot of nutrients & you will grow to enjoy it.
This dish may use various herbs. I have used Spinach. Spinach is a high yielding assortment with dark green crinkled leaves & expansive white stems. The stems are also edible.
You may also use Silverbeet or Chard herbs. Chard is a leafy green vegetable regularly utilized as a part of Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are expansive & are frequently prepared separately from the leaf blade. The leaf blade can be green or reddish in shading; the leaf stalks likewise differ in shading, generally white, yellow, or red.
Braised Herbs With Potatoes Ingredients:
- ½ onion, chopped
- ½ tomato, chopped
- 3 dry chillies
- 2 potatoes
- ¼ teaspoon jeera (cumin) seeds
- cooking oil
- 3 cloves garlic
- salt to taste
- 1 sprig curry leaves
- 1 bunch herbs (spinach, chard, watercress, moringa, silverbeet)
- fresh dhania (coriander), for garnishing
- For this dish, I have used Spinach herbs.
- Notice the large dark green leaves & broad white stems.
- 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.
- Give it a rinse & then set aside until ready to use.
- Chop onion & set aside.
- Chop tomato & set aside.
- Peel & rinse potatoes. Chop potatoes into small cubes & set aside in a bowl.
- Cover the potatoes with water. This prevents the potatoes from browning due to open contact with the air.
- Peel the garlic cloves, rinse & cut them into halves.
- Heat cooking oil in a wide pot & add in the chopped onion, curry leaves, jeera (cumin) seeds & the garlic.
- Break the dry chillies in halves & add to the pot.
- Mix well & allow to simmer until the onions are translucent.
- Add in the chopped tomato.
- Mix & allow the tomatoes to cook until melted.
- When tomatoes are cooked, add in as much of the herbs that can fit into the pot.
- Pour in a little water (I used boiled water) & mix. Notice how the herbs begin to wilt.
- Once the herbs have shrunk, add more of it to the pot.
- Mix once again & allow it to wilt.
- Thereafter, add the remaining herbs to the pot. 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.
- Add in a little water & mix once again. 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 about 5 minutes until the stems are semi soft.
- After cooking the herbs for 5 minutes, notice how shrunk they become.
- Next, add in the cubed potatoes, discarding of the water it had been resting it. Add in a little water to allow the potatoes to cook & also add in salt to taste.
- Mix well, cover with a lid & allow the potatoes to cook until soft.
- 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, garnish with fresh dhania (coriander).
- Serve this Braised Herbs With Potatoes whilst hot.
- Goes well with roti, bread, puri or rice.
- Store this Braised Herbs With Potatoes in the refrigerator for up to a week. Simply reheat in the microwave.