Creamy Potato and Spinach Curry
6
½ pound baby leaf spinach
1 pound small new potatoes, quartered
2 tablespoons neutral oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon black mustard seeds
1 teaspoon ground coriander
1 teaspoon garam masala
½–1 teaspoon red chile flakes, to taste
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 tablespoons butter
1 cup whole or reduced-fat Greek yogurt
1-inch piece of fresh ginger, peeled and grated
Salt and pepper, to taste
Garnish: fresh mint leaves, ½ red chile, sliced, and lemon or lime wedges
Put spinach in a colander positioned in the sink.
Place potatoes in medium pan with salted cold water. Bring pot to a boil, cook for 8 to 10 minutes until potatoes are just tender. Drain potatoes over colander of spinach to wilt it.
Remove potatoes from the colander and prick them with a fork to roughen skins so the curry sauce will stick to them. Set aside.
Refresh spinach leaves with cold water and squeeze to remove excess water. Roughly chop and set aside.
Heat oil in a large sauté pan over a medium heat. Add onion and a pinch of salt and cook for 6 to 8 minutes, stirring, until golden. Add garlic and spices. Cook, stirring, for 1 minute. Add butter and potatoes; stir to coat. Cook for 10 minutes, stirring occasionally so spices don’t burn. Turn heat to its lowest setting.
Combine yogurt, ginger, salt and pepper. Stir mixture into pan with 2 tablespoons of water and heat gently for 5 minutes until potatoes are tender and sauce has thickened. Stir reserved spinach into curry. Scatter mint and sliced chile over top. Serve warm with lemon or lime wedges.
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No. 02 / Fall 2017
From Issue
