New Potatoes in Spinach Sauce

chia's Note:

this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 1/2 lbs small red potatoes, scrubbed (about 1 1/2 inches in diameter)
• 1/4 cup water
• 2 lbs baby spinach
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons peeled minced fresh ginger
• 2 jalapenos, minced with some seeds
• 3 large tomatoes, finely chopped
• 1 cup coarsely chopped cilantro, plus
• cilantro leaf, for garnish
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 3/4 cup plain yogurt
• salt
• cherry tomatoes, quartered, for garnish

Directions:

1. Put the potatoes in a large pot of salted water and bring to a boil.
2. Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
3. Drain and let cool, then halve the potatoes.
4. Meanwhile, in a large, deep skillet, bring the water to a boil.
5. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
6. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
7. Squeeze the spinach dry, then transfer it to a food processor and puree.
8. Wipe out the skillet.
9. Heat the oil in the same skillet.
10. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
11. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
12. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
13. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
14. Slowly stir in the yogurt.
15. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
16. Add the pureed spinach and stir well.
17. Cover and simmer for 10 minutes to blend the flavors.
18. Season with salt.
19. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.

Reviews

[Chef Mary-Kate]

Easy, delicious and authentic tasting.

[MrsMM]

Wow! Because of you I can actually make something-like-saag!!! This was a super easy recipe- and the instructions are great- simple to follow and understand. Thank you so much for sharing this. It's a definite keeper.

[-Sylvie-]

I made this for the Photo Swap #2 and I had to halve the recipe, because there is only two of us. I have always loved the combination of potatoes and spinach and the spices add an interesting angle to one of my old favourites. I couldn't find any red potatoes, so I used white Baby New Potatoes instead, which were delicious. I have a similar recipe posted myself, but without the yoghurt and tomatoes, which are a nice addition. Chia, thanks for sharing a great recipe. Hope you like the pic!