Thursday, 11 June 2015

Spinach and Potatoes cooked in coconut milk

A simple, easy to make and delicious side with potatoes and spinach cooked in coconut milk. Flavored with cumin seeds and crushed garlic and a hint of nutmeg. Healthy and tastes so good. Coconut milk gives creaminess to the side and adds a unique awesome flavor. A must try !  Best way to get your kids eat spinach...


  • 1 Cup packed spinach ( thaw if frozen ) I used Palak
  • 2 Medium sized potatoes  - peeled, quartered and then sliced thinly
  • 1 Teaspoon Vegetable Oil
  • 1/2 Teaspoon Cumin Seeds
  • 3 Crushed Garlic Cloves
  • a big pinch of Turmeric Powder
  • Salt as required
  • Grated nutmeg ( optional, it adds a nice flavor to the dish)
  • 1/2 Cup Thin coconut milk ( If you are using canned coconut milk, dilute thick milk with equal quantity of water to get thin coconut milk )
  • 1 Tablespoon of fresh grated coconut for garnish ( optional )


1. In a pan heat 1 Teaspoon oil. When the oil is hot add cumin seeds
2. When they splutter, add crushed garlic cloves and fry until they are crispy. Do not burn garlic
3. Add turmeric powder and give it a nice stir
4. Add sliced potatoes , season with salt. Add 1/2 cup thin coconut milk and give it a stir
5. Cover the pan partially with a lid and Let the potatoes cook for 7 to 8 minutes until they are soft
6. Now add chopped spinach and mix well with the potatoes. Grate nutmeg over the spinach and stir in
7. Sprinkle with 2 tablespoons of water and let the spinach cook for 5 minutes
8. Switch off the flame and add grated fresh coconut. Potatoes with spinach is ready to be served

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