NEW POTATOES IN SPINACH SAUCE

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this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.

Provided by chia2160

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

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
2 jalapenos, minced with some seeds
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

Steps:

  • 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 jalapeƱos 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.

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