No Worries... Curry! Recipes: Saag Aloo

INGREDIENTS

1. 2 tablespoons butter

2. 2 tablespoons vegetable oil

3. 1 pound russet potatoes

4. 1 cup yellow onion, diced

5. 1 1/2 teaspoons fresh jalapeño pepper, minced

6. 1/2 teaspoon ground turmeric

7. 1/2 teaspoon ground cumin

8. 1/2 teaspoon garam masala

9. 1/2 teaspoon salt

10. 2 teaspoons ground coriander

11. 2 tablespoons lemon juice

12. 3 tablespoons water

13. 12 ounces fresh spinach, roughly chopped

 

INSTRUCTIONS

    1. In a medium-sized pot, bring 2 quarts of salted water to a boil.
    2. Peel and cut the potatoes into bite-sized chunks
    3. add them to the boiling water and cook for about 7 minutes.
    4. Remove them from the heat, drain and set aside.
    5. Heat the butter and oil in a large skillet over medium-high heat.
    6. Fry the parboiled potatoes for about 8–12 minutes they begin to brown; remove them from the pan and set aside.
    7. Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
    8. Add the spices and sauté for 2 minutes
    9. add the lemon juice and water and simmer for a few minutes more
    10. 10. Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
    11. 11. Add the potatoes to the skillet and mix well.
    12. 12. Serve hot.