So easy and so yummy! This potatoes in turmeric dish is based on one of my favourite dishes which I’ve nicknamed yellow potatoes, but with the added ingredients of peas and spinach.
You can make this with any vegetables: turmeric potatoes with cauliflower; with eggplant; with mixed veggies . . . the options are endless.
And of course, it’s simple to make!
First, chop the potatoes and onions. Heat a little olive oil in a pan that has a tight fitting lid, and once the oil is hot, add some black mustard seeds (about 1 tablespoon).
When they begin to pop, add the crushed garlic and stir for a moment, then add the potatoes and onions to the oil. Flip the potatoes over to cover in the oil and mustard seeds. If using cauliflower or any other hard vegetable, add them now and stir to coat in the mustard seeds.
Add turmeric, cumin powder and a tiny pinch of asafoetida. Spices can be contaminated with (or contain) gluten, so if you’re intolerant or celiac, it’s best buy spices that are certified gluten-free. Leave the lid off while you cook the spices for about 5 minutes, stirring occasionally.
Continue to fry on a medium heat until you start to see parts of the potatoes & onions going a bit brown, then cover the pan with a tightly fitting lid.
Turn the heat down to medium-low and leave alone for about 7 minutes. Next, remove the lid, flip the potatoes over carefully with a spatula and replace the lid. If the vegetable begin to stick the heat may be too high.
If the heat isn’t too high and the vegetables are sticking, you can add a drop more olive oil or a drop of water to the pan but it shouldn’t be necessary and it can ruin the outcome if overdone.
Sprinkle with a little salt and leave to cook for about 30 minutes, flipping over every 7 minutes or so, until the potatoes are soft and cooked through.
When the potatoes are partially cooked but still a bit hard in the middle, add the frozen peas and spinach. If you like a spicy kick, you can also add some chilli powder at this point.
Serve with gluten free roti breads or gluten free flour tortillas and enjoy!
Health Benefits of Turmeric
Turmeric contains curcuma, an incredible spice, full of health-giving properties! It offers so many benefits right across the range, from gut health to brain health and everything in between.
Due to its anti-inflammatory properties it can help alleviate arthritic pain as well as other inflammatory conditions such as IBS and IBD. As well as that, it can improve brain function and help protect against Alzheimer’s and dementia.
In fact turmeric has such a wide range of health benefits, it deserves a whole article (or book!) to itself and is beyond the scope of this post – but I highly recommend reading about it further.
Here is a great article over on LifeBotanicals where you can read at a glance all the enormous benefits of taking turmeric regularly in your diet (or as a supplement).
Re-cap of How to Make Turmeric Potatoes
Yellow potatoes with vegetables...yummy.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 5 potatoes
- 1 large onion
- 2 cloves garlic
- 1 bag spinach
- Frozen peas
- 1 tablespoon black mustard seeds
- 2 tsp turmeric
- Tiny pinch of asafoetida
- Chilli powder to taste or fresh chilli
- Olive oil
- Chop the potatoes and put into chilled water.
- Slice the onion into strips lengthwise.
- Heat a little olive oil in a heavy based pan (which has a lid) and wait for the oil to be hot.
- Add the mustard seeds and wait for them to pop. If your oil isn't hot enough they won't pop but the recipe will still work.
- Squeeze the garlic into the pan and stir fry. If using fresh chilli, add it now.
- Add the potatoes and onions and stir to coat in the mustard seeds and fry a little.
- Next, add 2 tsp turmeric powder and a tiny pinch of asafoetida and stir fry the spices.
- Sprinkle with salt.
- Cover with a lid and leave on a medium low heat, checking every 7 minutes or so.
- When the potatoes are almost done but still a touch hard in the middle, add the peas and the spinach. Sprinkle with chilli to taste.
- Cover again and leave to finish cooking.
Instead of peas and spinach you can make this with aubergine or cauliflower or almost any vegetable you like.