How to make Potato and Onion Salad with Spinach -
Baby potatoes and shallots sauteed, mixed with spinach and served with yogurt dressing.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Baby Potatoes (बेबी आलू), Shallots (शैलट)
Cuisine : Fusion
Course : Salads
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You can also find more Salads recipes like C Salad with Cranberry Vinaigrette Paneer And Corn Salad Quick Healthy Chicken Salad Coleslaw With Cottage Cheese
Potato and Onion Salad with Spinach Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Potato and Onion Salad with Spinach Recipe
Baby Potatoes 300 grams
Shallots 100 grams
Fresh spinach leaves (palak) blanched and cut 1 bunch
Olive oil 4 tablespoons
Yogurt 1 cup
Salt to taste
Sugar 1 teaspoon
Garlic finely chopped 1 tablespoon
Pinenuts toasted 10-15
Nutmeg powder a pinch
Crushed black peppercorns to taste
Method
Step 1
Heat 1 tbsp oil in each of 2 non-stick pans.
Step 2
Add potatoes in one pan sauté till they become light golden brown.
Step 3
Add shallots to the other pan and sauté lightly.
Step 4
Keep stirring the potatoes and shallots from time to time.
Step 5
Whisk yogurt in a bowl. Add sugar, garlic and 1 tbsp olive oil and mix well.
Step 6
Drain and transfer the baby potatoes into a bowl and add spinach to the same pan, toss and sauté lightly.
Step 7
Add shallots to the bowl of potatoes.
Step 8
Add the sautéed spinach keeping some aside for garnishing.
Step 9
Add half the pinenuts and mix well. Add a pinch of nutmeg powder and mix.
Step 10
Add the yogurt mixture and mix well. Transfer into a serving plate.
Step 11
Garnish with remaining pinenuts, reserved spinach, 1 tbsp olive oil and a pinch of crushed black peppercorns and serve immediately.
Nutrition Info
Calories : 1225 Kcal
Carbohydrates : 102.7 gm
Protein : 20.5 gm
Fat : 81.7 gm
Other : Fiber- 12.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
