Indian Aloo Saag (Potatoes and Spinach)

A soothing dish from northern India that makes a good balance to a very
hot main dish.

1 lb fresh spinach
3 medium new potatoes (about 1 lb), peeled and cut in 1-inch cubes
1/4 cup oil or clarified butter
2 tsp mustard seeds
1 lg onion, peeled and thinly sliced (about 1 1/2 cups)
2 lg garlic cloves, peeled and smashed
1 tsp ground coriander seed
1 tsp paprika
1/4 tsp ground cardamom seed
1 Tbsp peeled, minced, fresh ginger
1 tsp ground black pepper
1/4 tsp 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.
Notes

from http://rubymurray.com


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