Indian Spiced Potato And Spinach Baja

Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Pan Fried
  • Cuisine: Indian
  • Yield: 4
  • Ready Time:

Recipe By:


  • 3 large russet potatoes
  • Olive oil
  • 1 large red onion, thinly sliced
  • 3  cloves garlic, minced
  • 4 green Thai bird chilies, seeded and thinly sliced
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • Salt
  • 1 bunch spinach, cut into thin strips


Boil potatoes until soft; drain. Break up into 1/4 to 1/2-inch pieces. Coat a nonstick skillet with a thin layer of oil over medium heat. Add onion and sauté until brown, stirring frequently. Add garlic and chilies. Add curry powder, turmeric and cumin; season with salt. Cook, stirring until brown and fragrant. In another nonstick skillet, heat 2 tablespoons oil; add spinach and cook until spinach is dry and crispy; remove from skillet. In same skillet, heat 2 tablespoons oil; add potatoes and cook until lightly browned. Add onions and spinach; cook until browned and crisp on all sides.

Recipe by Adam Kaswiner, Healthy Category Winner of the US Potato Board CIA Recipe Contest

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