Sunday, July 12, 2009

New Potatoes and Spinach in a Garlic-Red Chile Sauce

Tonight I cooked New Potatoes and Spinach from the cookbook 660 Curries by Raghavan Iyer. Palak Aloo is one of my all time favorite Indian dishes, so I decided to try one of the several potato/spinach dishes in this cookbook first. It is not like the Palak Aloo that they serve in restaurants. It's loaded with Cilantro! The consensus was that we loved it! Garison gave it 4.5 stars on his 5-star scale. It was also really easy to prepare with the help of my trusty food processor.

Taste: 4.5
Ease of Preparation:
4

Weight Friendliness:
4 (3 points for one serving of the spinach (without rice). Filling too!

Maddie Friendliness:
3 (well, she ate the rice)
Cost of Ingredients: 4
Overall: 3.9

Yay! Easy and delicious. Can't get much better. :)

Recipe (from 660 Curries by Raghavan Iyer)

New Potatoes and Spinach in a Garlic-Red Chile Sauce (Lasoon Batata Palak)

2 tbsp canola oil
1 tsp cumin seeds
6 medium-size cloves garlic, finely chopped
6 dried red Thai or cayenne chiles, stems removed coarsely chopped (do not remove the seeds) (I used half of the recommended chiles because Maddie hates spicy food)
1/4 teaspoon ground turmeric
1 pound baby new potatoes, scrubbed and sliced in half (I used fingerling potatoes)
1 large tomato, cored and cut into 1 inch pieces
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 tbsp crumbed jaggery or firmly packed dark brown sugar
1 1/2 tsp coarse kosher or sea salt
8 oz fresh spinach leaves, well rinsed and coarsely chopped

1. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cok until they turn reddish brown and smell nutty, 5 to 10 seconds. Immediately throw in the garlic and chiles. Stir-fry until the garlic turns honey-brown and the chiles blacken, about 1 minute.

2. Sprinkle in the turmeric, and carefully pour in 1 cup water. Stir to deglaze the pan, releasing any brown bits of garlic. Add the potatoes, tomato, cilantro, jaggery, and salt. Stir once or twice, and heat to a boil. Then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are fall-apart tender, 20 to 25 minutes.

3. Add the spinach, a couple of handfuls at a time, stirring until wilted (about 1 minute per batch). Then serve.

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