Ingredients
-
2 1/2 lbs small red potatoes, scrubbed (about 1 1/2 inches in diameter)
-
1/4 cup water
-
2 lbs Baby Spinach
-
3 tablespoons vegetable oil
-
1 large onion, finely chopped
-
3 garlic cloves, minced
-
2 tablespoons peeled minced fresh ginger
-
3 large tomatoes, finely chopped
-
1 cup coarsely chopped cilantro, plus
-
cilantro leaf, for garnish
-
2 tablespoons ground coriander
-
2 teaspoons ground cumin
-
1 teaspoon paprika
-
1 teaspoon garam masala
-
3/4 cup plain yogurt
-
salt
-
cherry tomatoes, quartered, for garnish
-
2 jalapenos, minced with some seeds
Instructions
- Put the potatoes in a large pot of salted water and bring to a boil.
- Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
- Drain and let cool, then halve the potatoes.
- Meanwhile, in a large, deep skillet, bring the water to a boil.
- Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
- Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
- Squeeze the spinach dry, then transfer it to a food processor and puree.
- Wipe out the skillet.
- Heat the oil in the same skillet.
- Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
- Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
- Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
- Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
- Slowly stir in the yogurt.
- Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
- Add the pureed spinach and stir well.
- Cover and simmer for 10 minutes to blend the flavors.
- Season with salt.
- Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.