Indian potato and spinach "Saag Aloo"

We recommend serving with rice, naan or roti bread!

Ingredients:

800 g potatoes, peeled and cut into 2-3 cm cubes
1 teaspoon salt
1/2 teaspoon turmeric
3 green chilies
1 small green pepper, finely chopped
6 cloves garlic, minced
2 cm piece ginger, minced
1/2 teaspoon salt
300 g spinach, coarsely chopped in a food processor
2 tablespoons oil or GHI (Ghee)
1 teaspoon cumin seeds
1/4 teaspoon asafetida
1 medium onion, finely chopped
1 large tomato, coarsely chopped
1 teaspoon smoked paprika
1/4 teaspoon turmeric
1 teaspoon GARAM MASALA spice

Directions:

1. Place the chopped potatoes in a large pot of water and bring to a boil. Add salt and turmeric. Cover and cook on medium heat for 5-7 minutes (until the potatoes are almost cooked, but not completely cooked!). Drain the water.
2. In a mortar and pestle, grind the chilies, paprika, garlic, ginger and salt (until you have a coarse paste). Set aside.
3. In a large saucepan, heat the oil or ghee (GHI) over medium heat. Add the cumin seeds and asafoetida. Heat for a few seconds, then add the crushed paste. Cook on medium heat for about a minute, stirring constantly.
4. Add the onion, tomato, smoked paprika and turmeric. Mix well. Reduce the heat slightly and add the spinach. Mix well.
5. Once the spinach is warm and wilted, turn off the heat and use a blender to puree the spinach mixture until it forms a coarse paste. You can puree more or less depending on your preference. You may find that more puree will help the spinach coat the potatoes better.
6. Add the potatoes and GARAM MASALA to the spinach mixture. Simmer (uncovered) for another 5-10 minutes over low heat, stirring occasionally.

Yield: 4 servings
Recipe: sanjanafeasts.co.uk