≡   Categories
An Indian-Inspired Dish of Spinach and Potatoes

potatoes 1 pound (500g)
a large onion
vegetable oil or melted butter 2 tablespoons
garlic 2 fat cloves
a small green chile
ginger a 3/4-inch (2cm) lump
black mustard seeds half a teaspoon
turmeric half a teaspoon
spinach 1 pound (450g)
the juice of half a lemon, probably less


Scrub the potatoes, cut them into large pieces, then either boil in deep, salted water or steam until tender. Drain and set aside. Peel and finely slice the onion. Warm the vegetable oil or butter in a large pan, then add the onion and cook until soft and just starting to color. Finely chop the garlic, chile, and ginger and stir them in with the mustard seeds and turmeric. Continue cooking briefly, stirring the onion and spices regularly so they do not burn. Add the cooked and drained potatoes and a wineglass of water. Bring to a boil and simmer for four or five minutes, until any crustings of onion and spices stuck on the pan have dissolved into the liquid. Increase the heat so that the liquid bubbles almost to nothing and the potatoes are starting to take on some of the color and flavor of the spices, then add the spinachthoroughly washed and trimmed of its toughest stalks. Season generously with salt and a little ground black pepper. Once the spinach has wilted and is bright green, check the seasoning, squeeze over a little lemon juice, and eat.

Source: www.epicurious.com