Baby potatoes in cranberry gravy with chunky spinach-vegan
‘Nibbles’ is what these cutest bite size baby potatoes are named rightfully and I could not resist myself in making them a big part of my meal. The inspiration for this dish is the yummy baby potato tamarind gravy that I ate growing up especially on cold rainy days, usually with steaming hot rice. Instead of tamarind, I used cranberries that add robust color, nutrition and the tanginess. And I am a sucker for green leafy vegetables, so why not add some spinach to lighten up the deep red color of the gravy.
The dish comes together in less than 30 min and is great with rice or flat bread, with a little bit of raw onion on the side. Do try it, before cranberries season ends and you won’t regret it.
Baby potatoes in cranberry gravy with chunky spinach
Bite sized potatoes cooked in cranberry sauce with chunky spinach to complete a comforting lip smacking good gravy for rice or roti.
Equipment
- pressure cooker or instant pot
Ingredients
- 3 cups fresh cranberries
- 2 cups baby potatoes – smaller the better
- 1/2 cup chopped red onion
- 3 sliced green chilies
- 1 cup baby spinach leaves
- 1 tsp oil
- 3 cups water
- 1 tsp ginger garlic paste
- 2 tsp cumin powder
- 1 tsp red chili powder
- 2 tsp brown sugar or jaggery powder
- salt to taste
- cilantro for garnish
Instructions
- Take a pressure cooker pan, add oil. Once hot add the onions, green chilies and ginger garlic paste. Saute till onions are translucent. Then add the cranberries. Let them cook for 5-7 min, you will hear some popping, and they will become soft. Use a ladle to mash the cranberries into a sauce.
- Poke the baby potatoes with a fork, so that the sauce can seep in to the potatoes while cooking. Add the baby potatoes to the cranberry sauce in the pan. Add salt per taste and water. Mix in the red chili powder, cumin powder.
- Close the lid, put the whistle on and let it cook till 3 whistles. Switch off heat and once pressure released, open the lid. Turn the stove back on.
- Now add the baby spinach leaves, ( no chopping needed). If you have regular spinach, just cut them in half and add to the pan. Add the sugar to balance the tanginess. Let the gravy simmer for 5-7 min and turn the stove off .Serve hot with rice or roti
Instant pot version
- Turn the saute mode on, with oil added in the bowl. Once hot add the onions, green chilies and ginger garlic paste. Saute till onions are translucent. Then add the cranberries. Let them cook for 5-7 min, you will hear some popping, and they will become soft. Use a ladle to mash the cranberries into a sauce.
- Poke the baby potatoes with a fork, so that the sauce can seep in to the potatoes while cooking. Add the baby potatoes to the cranberry sauce in the bowl. Add salt per taste and water. Mix in the red chili powder, cumin powder.
- Close the lid and pressure cook on high for 8 min.
- Manually release the pressure and once lid is off, add the spinach leaves, sugar or jaggery to balance the tartness of cranberries and mix well. Turn the saute mode back on, and let the gravy simmer for 5 more minutes. Once the gravy is done, serve hot with rice or roti
Notes
You can skip adding spinach if you want. You can add chopped regular potatoes , instead of baby potatoes.