TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Green Potato

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Ingredients

  • Potatoes – 1/2 kilo
  • Spinach – 1/2 kilo
  • Grated ginger -1 tbsp
  • Whole black pepper – 1 tsp
  • Ghee -1 tbsp
  • Oil – 3 tbsp
  • Green chillies – 4 nos
  • Salt to taste

Method

  • Boil the potatoes and peel.
  • Par boil the spinach, mash and keep aside.
  • Heat the oil, fry the potatoes and keep aside.
  • To the remaining oil add grated ginger, whole black pepper and slit green chillies.
  • Add the mashed spinach and cook for a while.
  • Add the potatoes and cook some more, adding the salt.
  • When done pour the ghee and remove.
  • Serve hot with chappatis

GOOD TO KNOW

If you love potatoes, there’s good news

Potatoes are packed with nutrients and safe to eat during pregnancy. What makes this dish even healthier is the fact the potatoes are boiled and not fried. The addition of spinach not only gives this preparation a unique flavour but makes the dish highly nutritious too.
Potatoes contain carbohydrates and hence they are a rich source of energy. The flavonoids in them help to keep blood pressure in check. The iron, potassium and calcium maximize foetus development.
Spinach is the ultimate superfood and a rich source of Vitamins C, A, minerals and iron. Since the dish is semi-dry, it is best eaten with chapattis.

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