Alison's Lunch

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spicy Indian spinach and potatoes

spicy Indian spinach with potatoes

This recipe is based on one in Neelam Batra’s 1,000 Indian Recipes, a fantastic resource for flavorful and interesting dishes made with all kinds of different vegetables. I love to serve it with rice and raita (raita is yogurt sauce: just stir a small clove of minced garlic and salt to taste into a couple of cups of plain yogurt), or with spicy chickpeas—I’ll add that recipe another time. Find garam masala, an Indian spice blend, at Summit Spice & Tea, if you don’t have some already!

4 small red or waxy yellow potatoes (such as German Butterball or Yukon Gold), scrubbed and cut into bite-size dice
½ teaspoon sea salt or kosher salt, plus more as needed
1 pound spinach or chard (if using chard, remove stems and chop the leaves coarsely)
1 tablespoon olive oil or canola oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 large clove fresh garlic, minced
1 to 2 fresh green jalepeno or other chile peppers, halved, seeded with a spoon and minced
1 to 2 large tomatoes, finely chopped (you can used canned tomatoes if you don’t have any fresh ones)
1 tablespoon ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric

1. Put the potatoes in a pot, cover with cold water, add the salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are soft, about 10 minutes. When the potatoes are tender, scoop them out with a slotted spoon.
2. Pile the spinach or chard leaves into the remaining water, stirring them around to soften them with the boiling water, cover the pot again, and cook them just until they are tender and wilted. The spinach will only take a minute or two; the chard will take longer. Pour the greens into a colander and let them drain.
3. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds; they should sizzle when they hit the oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chiles and cook for a few more minutes, until the garlic has mellowed a bit. Then add the tomatoes and cook, stirring, until most of the juices evaporate, 5 to 7 minutes.
4. Add the coriander, garam masala, and turmeric, cook about 1 minute, and then add the potatoes and spinach to the onion mixture. Mix well, cover the pan and simmer over medium-low heat, about 5 more minutes, to blend flavors. Taste the dish and add salt, a little at a time, until it is just right. Transfer to a serving dish, sprinkle a little more garam masala over the top if you desire (taste it first to see if you want more spice), and serve.