This popular vegetarian dish , served in Indian restaurants around the world can be made with spinach or mustard leaves. If the fresh spinach in this recipe is unavailable or out of season, replace it with frozen chopped spinach, thawed before you add it to the pan.
4 tablespoons butter or ghee
2- inch piece gingerroot, peeld and grated
4 garlic cloves, chopped
2 onions chopped
7 ounces baking potatoes , peeled and cut into 2 inch cubes 9 (about 1 ½ cups)
2 green chilies
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon ground coriander
¼ teaspoon salt
18 ounces rinsed and chopped spinach leaves ( about 9 cups)
A pinch garam masala
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Melt the butter or ghee in a large saucepan over medium heat. Add the ginger, garlic, onions, and chilies and fry, stirring frequently, 2 minutes
Add the potatoes and continue stirring 5 minutes
Stir in the cumin, coriander, turmeric, and salt followed by the spinach with just the water clinging to the leaves and continue frying and stirring 15 minutes or until the potatoes are tender.
Sprinkle the garam masala over and serve with chickpea curry.
Cuisine Writer
