Aloo Saag Spinach And Potato Stew, India

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Aloo Saag Spinach And Potato Stew, India

 

1 pound fresh spinach

3

medium new potatoes, peeled, cut in 1 " cubes

1/4 cup oil or clarified butter

 

2 teaspoons mustard seeds

1 large onion, thinly sliced

2 large

garlic cloves, peeled and crushed

1 teaspoon ground coriander seed

1

teaspoon paprika

1/4 teaspoon ground cardamom seed

1 tablespoon peeled,

minced fresh ginger

1 teaspoon ground black pepper

1/4 teaspoon cayenne

 

salt to taste

 

Chop spinach coarsely, place in a colander in the

sink, and wash very well in lukewarm water. Place clean spinach in a large pot.

Add potatoes to the spinach, cover with warm water, and bring to a boil over

high heat. Lower the heat to a simmer, and cook about 12 minutes, until the

potatoes are tender.

Meanwhile heat the oil or clarified butter in another

large, deep saucepan. Add the mustard seeds and cook them until they start to

hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat

until translucent, stirring often. Add all the spices except salt and saute a

minute more. Remove from heat.

When the potato mixture is tender, drain it

in a colander over the sink. Reheat the onion and spice mixture, add the

potato-spinach mixture, and gently stir to blend. Taste and add salt as desired.

Simmer over low heat about 10 minutes, until the mixture is fairly dry and the

spices have been absorbed by the vegetables.