Doesn’t this potato spinach curry look innocent? Well trust me, it’s one spicy dish! I adapted a recipe from Sailu’s Kitchen, which features lots of fabulous looking Indian dishes. And this was a good excuse to head to the Indian market in the town next door to pick up garlic ginger paste and fenugreek leaves. Although the original dish is a curry with more liquid, I left this dry because I wasn’t serving it over rice. That turned out to be a mistake because it was almost too spicy to eat on it’s own. While I liked the idea of a spinach sauce, I prefer the one in Chicken Saagwala. This wasn’t a total failure, but it didn’t quite satisfy my craving for Indian food either….next time.
5 small potatoes, cubed
1 (6 oz.) bag spinach
1 T canola oil
1/2 t cumin seeds
2 onions, finely chopped
1 jalapeno pepper, seeds removed and finely chopped
2 t garlic-ginger paste (purchased from India Market in Waltham)
1 t chili powder
1 t coriander
1/2 c. water
1 t garam masala
1/2 t fenugreek leaves (also known as Quasuri Methi)
1. Boil potatoes in a medium pot until just fork tender.
2. Steam spinach leaves in a medium pot, and then place in food processor until a paste is formed.
3. Heat canola oil in frying pan. Add cumin seeds and cook for a few minutes while they pop.
4. Add onions and jalapeno, and saute for 15 minutes, until the onions are brown and soft.
5. Add garlic ginger paste, chili powder, and coriander, and cook for 5 more minutes.
6. Add spinach paste and potato cubes and cook for 5 more minutes.
7. Add water, garam masala, a splash of milk, and the fenugreek leaves. Cover and cook for 5 minutes to blend flavors together.