Aloo Saag (spinach & Potato Stew)

Recipe Ingredients

1 lb	454g / 16oz	Fresh spinach
3 lbs	1362g / 48oz	New potatoes - (about 1 lb) - (medium) peeled, cut in 1" cubes
1/4 cup	59ml	Oil or clarified butter
2 teaspoons	10ml	Mustard seeds
1 teaspoon	5ml	Onion - (about 1 1/2 c), (large) thinly sliced
2		Garlic cloves - peeled and crushed (large)
1 teaspoon	5ml	Ground coriander seed
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Ground cardamom seed
1 tablespoon	15ml	Peeled & minced fresh ginger
1 teaspoon	5ml	Ground black pepper
1/4 teaspoon	1.3ml	Cayenne
		Salt - to taste

Recipe Instructions

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.

Source:
Imran C.

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