Prep 45 mins
Cook 35 mins
This is a Indian dish that I particularly enjoy. Its got a little spice and you can add extra jalapeños if you want more of a kick.
- 2 1⁄2 lbs small red potatoes, scrubbed
- 1⁄4 cup water
- 2 lbs Baby Spinach
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 large garlic cloves, minced
- 2 tablespoons fresh ginger, peeled and minced
- 2 jalapenos, minced with some seeds
- 3 large tomatoes, finely chopped
- 1 cup fresh cilantro, chopped
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 3⁄4 cup low-fat plain yogurt
- salt, as needed
- cilantro, for garnish
- Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes.
- Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet.
- Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
- Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and serve.
The recipe is great! So full of flavor and I was so surprised by the fact my sister even ate it, note that she would never touch spinach otherwise... Thanks for a wonderful recipe.
I really enjoyed this. Made 1/2 the recipe using 1 pound potatoes and 10 ounces spinach. Cut the oil to 1/3 called for and kept the cumin and paprika the same. Everything else 1/2`d. I was surprised that my DH liked it. This is healthy and tasty. The only thing I would do different is mix the spinach just before serving to preserve the dark vibrant green color of it!The 10 minutes of simmering does bring it to a color that is not appealing. But so very tasty! Thanks!