Serves: 4
Total Calories: 188

2 bunchefresh spinach (about 1 pound), trimmed of roots only, washed well and coarsely chopped
4 small red potatoes (about 1 pound), cut into wedges
1 cup water
3/4 teaspoon salt, or to taste
2 to 3 tablespoons peanut oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
1 1/2 teaspoons Garam Masala
1/4 teaspoon ground turmeric

1. Place the spinach, potatoes, water, and salt in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potatoes are soft, most of the water has evaporated, and the dish is just moist, 15 to 20 minutes. Stir vigorously and break some of the potatoes to give the dish a somewhat creamy texture. Set aside.

2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili peppers, and stir until golden. Then add the tomato and cook, stirring, until most of the juices evaporate, 5 to 7 minutes.

3. Add the coriander, 1 teaspoon garam masala, and turmeric, cook about 1 minute, and transfer to the spinach and potato mixture. Mix well, cover the pan and simmer over medium-low heat, 5 to 7 minutes to blend flavors. Transfer to a serving dish, sprinkle the remaining 1/2 teaspoon garam masala on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 60

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