4 Serves
50 Mins
7 g
45 g
8 g
Wash and peel the boiling potatoes, then cut them into bite-sized cubes. Finely chop the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Boiling Potatoes
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Vitamin K
556 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
247 µg / 400 µgCalcium
141 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
1378 mg / 4,700 mgSodium
821 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Heat the olive oil in a large pot or heavy-bottomed pot over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds before adding the onions and garlic, sautéing until softened.
Add the cubed potatoes to the pot along with a splash of water. Cover and cook until the potatoes are tender, approximately 15 minutes.
Stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper to taste, stirring well to combine all flavors before serving hot.
Onion
Garlic
Turmeric
Ginger
Olive Oil
Cumin Seeds
Hot Water
Salt
Black Pepper
Spinach
Vitamin A
532 µg / 900 µgVitamin C
57 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
556 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
247 µg / 400 µgCalcium
141 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
1378 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g85
g2
g
Japanese
NigerianZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g