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Main Ingredients | Baby Potatoes, Shallots |
Cuisine | Fusion |
Course | Salads |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 300 grams baby potatoes
- 100 grams shallots
- 1 bunch fresh spinach leaves (palak) blanched and cut
- 4 tablespoons olive oil
- 1 cup yogurt
- Salt to taste
- 1 teaspoon sugar
- 1 tablespoon finely chopped garlic
- 10-15 pinenuts, toasted
- A pinch of nutmeg powder
- Crushed black peppercorns to taste
Method
- Heat 1 tbsp oil in each of 2 non-stick pans.
- Add potatoes in one pan sauté till they become light golden brown.
- Add shallots to the other pan and sauté lightly.
- Keep stirring the potatoes and shallots from time to time.
- Whisk yogurt in a bowl. Add sugar, garlic and 1 tbsp olive oil and mix well.
- Drain and transfer the baby potatoes into a bowl and add spinach to the same pan, toss and sauté lightly.
- Add shallots to the bowl of potatoes.
- Add the sautéed spinach keeping some aside for garnishing.
- Add half the pinenuts and mix well. Add a pinch of nutmeg powder and mix.
- Add the yogurt mixture and mix well. Transfer into a serving plate.
- Garnish with remaining pinenuts, reserved spinach, 1 tbsp olive oil and a pinch of crushed black peppercorns and serve immediately.
Nutrition Info
Calories | 1225 |
Carbohydrates | 102.7 |
Protein | 20.5 |
Fat | 81.7 |
Other Fiber | Fiber- 12.6gm |
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