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Sweet Potato Tossed Spinach 1.5

Sweet Potato Tossed in Spices with Sautéed Spinach & Amaranth Leaves

Nutritional Value: 319 Calories / Serving Fat 62 cal Carbs 215 cal Protein 42 cal

Course Snack
Cuisine Indian
Keyword Sweet Potato, Sweet Potato and Stir Fry Spinach
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 319 kcal
Author Kalyon Subbarao


  • 1 Med Sweet Potatoes
  • ¼ tsp Turmeric
  • ½ tsp Red Chilly Powder
  • 2 tsp Coriander Powder
  • 1 ½ Cup Spinach Finely Chopped
  • 1 ½ Cup Amaranth Finely Chopped
  • ¼ tsp Cumin Seeds
  • 3 to 4 Fenugreek Seeds
  • ¼ tsp Coriander seeds.
  • ½ tsp Grated Coconut
  • Oil for Stir Frying
  • Salt as per taste


How to Prepare Sweet Potato Tossed in Spices with Sautéed Spinach & Amaranth Leaves...!

  1. Chop the sweet potatoes into small cubes. Meanwhile, heat some oil put the turmeric, Red chilly and coriander powder (1 tsp) and fry them in it for less than 5 to 10 seconds (to avoid charring) and immediately add the cubed sweet potato. Mix till all the sweet potato pieces get covered with the spices. Sprinkle some salt and mix again.
  2. Sprinkle about 1 teaspoons of coriander powder. Cover and cook on low heat for nearly 5 mins. See if its cooked, toss it over so that the spices coat cook evenly for another 5 mins. Check if it’s done. Remove from heat and keep it inside.
  3. In the same pan, there will be some burnt spices at the base add in a little oil to it. Sauté cumin seeds, fenugreek and coriander seeds for a minute. Add the chopped green leaves in batches. Sprinkle salt at this stage as per taste and toss them evenly. This will allow you to easily de-glaze the pan and also not make a mess.
  4. Cook uncovered on medium to high heat. When the greens are cooked, sprinkle grated coconut. Enjoy a super healthy and very colorful bowl for a snack or as part of lunch or dinner.