Recipe by pattikay in L.A.
A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures.
Top Review by Andi of Longmeadow Farm
This delightful side dish was a hit on the farm. I had frozen some spinach from the garden and used this. I also used red new potatoes, but other then followed this recipe to a "t". The whole mustard seeds was a real nice addition to this simple recipe that was easy to follow and certainly easy to devour. I loved the cayenne pepper addition. The potatoes and spinach were perfect matches for each other along with a slight hint of masala. Thanks so much, patti! Will make again, and often.
- 5 medium waxy potatoes (I used Yukon gold)
- 1 tablespoon salt
- 1 lb fresh spinach (or 10 oz pkg frozen chopped spinach)
- 6 tablespoons vegetable oil (or ghee, I probably only used about 4 T)
- 1⁄2 teaspoon whole mustard seeds
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 teaspoon garam masala
- 1⁄8 teaspoon cayenne pepper (optional)
- 1⁄2 cup chickpeas (optional, I used canned, drain first)
Directions See How It's Made
- Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
- Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
- Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
- If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
- Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
- Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
- When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
- Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
- Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
- Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).