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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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A soothing dish from northern India that makes a good balance to a very hot main dish.
1 pound fresh spinach
3 medium new potatoes, about 1 pound, peeled and cut in 1 inch cubes
¼ cup oil or clarified butter
2 teaspoon mustard seeds
1 large onion, peeled and thinly sliced, about 1 ½ cups
2 large garlic cloves, peeled and smashed
1 teaspoon ground coriander seed
1 teaspoon paprika
¼ teaspoon ground cardamom seed
1 tablespoon peeled, minced, fresh ginger
1 teaspoon ground black pepper
¼ 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 sauté quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and sauté 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.