Indian-spiced Potatoes And Spinach |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 medium russet potatoes, scrubbed and cut into 1/2 chunks |
2 tablespoons canola oil |
3 large cloves garlic, minced |
1 medium onion, chopped |
13/4 teaspoons ground cumin |
3/4 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
teaspoon ground cinnamon |
2 cups frozen cut leaf spinach (from a bag) |
2-4 tablespoons water |
1/2 cup (4 ounces) plain yogurt |
Directions:
1. Place a steamer basket in a large saucepan with 1/2 inch of water. Place the potatoes in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender. Drain the potatoes and transfer to a bowl. Cover to keep warm. Dry the saucepan.
2. Heat the oil in the saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft. Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon. Cook, stirring, for 30 seconds.
3. Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden. Add the spinach and 2 tablespoons of the water. Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.
4. Place in a serving bowl. Spoon the yogurt on top and serve hot.
5. Makes 4 servings
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