Recipe by chia
this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.
Top Review by rpgaymer
This was super-tasty, and complemented the butter chicken I served this with perfectly. It's a bit of a bother to make, but the flavor can't be beat. I actually preferred it over the spinach dishes I've had at Indian & Pakistani restaurants. The only change I made was using 2 serrano peppers instead of the jalapeno, and the dish ended up having the perfect amount of heat. Thanks for sharing.
- 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
- cherry tomatoes, quartered, for garnish
Directions See How It's Made
- 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 cherry tomatoes and serve.