Of course, this means when I get cookbooks full of Indian recipes (such as my favorite, 660 Curries by Raghavan Iyer, which is the source of this recipe), I make an effort to cook every spinach-based dish I can find. This recipe is an excellent addition to my list of delicious spinach dishes. Some of the spices were a little hard to find, but I was finally able to find Nigella (also known as Charnushka or black caraway) at Penzey's in St. Paul.
First, mix the the panch phoron:
Panch Phoron (Indian Five-Spice Blend)
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp nigella
1/2 tsp black or yellow mustard seeds
Combine in a small bowl and mix 'em up. I usually put them in a covered bowl and shake it to mix. Makes 1 tbsp.
Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk (Ulli Ishto)
2 tbsp canola oil
1 tbsp Panch Phoron
3 dried red chiles (Thai or cayenne), stems removed
1 lb potatoes, peeled and cut into 1/2-1 inch cubes
1 1/2 tsp coarse kosher salt
1/2 tsp turmeric
1 cup unsweetenened coconut milk
8-10 oz fresh spinach leaves, chopped coarsely in a food processor
- Heat the oil in a large skillet over medium-high heat until the oil is hot and shimmering slightly.
- Sprinkle in the panch phoron and let sizzle 10-15 seconds.
- Add the chiles and stir fry until the chiles darken, about 10-15 seconds.
- Add the potatoes. Stir to coat the potatoes in spice, cover, reduce heat to medium, and cook, stirring occasionally, for five minutes.
- Stir in the salt and turmeric.
- Stir in the coconut milk. Heat to a boil.
- Reduce the heat to medium low and simmer until the potatoes are tender (12-15 minutes).
- Stir in the spinach. Cover the skillet and simmer until the spinach has wilted and the flavors have melded, about 2 minutes.
- Serve with naan or rice!