- ¼ cup olive oil
- ½ teaspoon cumin seeds
- 1 cup chopped cilantro
- 1 tablespoon chopped fresh ginger root
- ¼ cup green onions chopped (optional)
- 1 medium sized onion thin sliced or finely chopped
- 1 teaspoon pureed ginger
- 1 teaspoon pureed garlic
- 1 teaspoon salt
- 1 Teaspoon crushed red pepper
- 1 teaspoon coriander powder
- ½ Teaspoon turmeric powder
- 1 (16 oz.) package chopped frozen spinach, (covered with a wet paper towel and microwaved for 5-6 minutes in a bowl with of cup water and 2 cloves of chopped garlic, and drain or 2-3 bunches fresh spinach, chopped fine(leaves and stems together) and boiled for 10-12 minutes with 2-3 cloves of garlic, salt, ½ teaspoon of crushed red pepper, and 1 tablespoon of thin sliced serrano chilies. Drain.
- 1 tablespoon dried fenugreek leaves (AKA: Methi, available at Indian spice stores)
- 1 Serrano chili seeded and chopped
- Water as cooking aid
1. On a medium flame heat oil in a saucepan until hot but not smoking; add cumin seeds, 1 to 2 tablespoons of chopped cilantro, chopped ginger and chopped green onions, sauté herbs for a minute to help flavor the oil.
2. Add chopped brown onion and sauté for about 5-7 minutes, until most of the water from onions has evaporated and it starts to turn a light gold at the edges. (As oil in the pot begins to re-surface around the sautéed onions, you are ready to proceed to the next step)
3. Add pureed ginger and garlic and stir often as you sauté the mix for a few seconds to a minute.
4. Add salt, crushed red pepper, ground coriander, turmeric and continue to sauté.
5. Keep an eye on spice mixture as you sauté, add a few drops of water every couple of minutes to keep it from sticking to the bottom of the pan, and continue to sauté for 3-5 minutes.
6. Add potatoes and coat them well with the spices, cook uncovered for 3-5 minutes.
7. Add 2-4 tablespoons of water cover the pot and let potatoes cook for 6-8 minutes on a low flame.
8. Uncover the pan and stir; add the prepared spinach, fold spinach in to the spice mixture with potatoes.
9. Cover the pan and let cook for 15-20 minutes on a medium low flame.
10. Check periodically and give it a stir to ensure even cooking and to keep the dish from sticking to the bottom of the pan.
11. Vegetables generally cook in their own liquid but add a few drops of water if needed or if the mix seems too dry.
12. Inset the tip of a well pointed knife in a potato piece to check for doneness.
13. The knife should insert with ease and the potato wedge must not offer resistance.
14. Sprinkle with dried fenugreek leaves (Methi).
15. Turn heat off, add the chopped Serrano chilies cover and let sit for a few minutes before serving.
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