Monday, May 25, 2009

Potato and Spinach Masala

I love this dish--you serve it over rice. It has a nice combo of flavors since it uses indian spices , lime, coconut milk. I found this here at ruth' vegetable soup blog:

2 1/2 lbs Yukon Gold or Klondike yellow-fleshed potatoes, cut into cubes
1 onion, chopped
3 cloves garlic, minced
1 T minced fresh ginger
1 jalapeno chile, chopped (I think I will omit this for less heat)
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
1 13.5-oz can lite coconut milk
4 oz fresh spinach, chopped (I used more)
1 1/2 t garam masala
2 T lime juice
1/2 cup chopped cilantro
(I added salt and pepper--I may even like it a bit heavier on the other spices too!)
Optional: great with yellow raisins added as a side to add when serving the dish

Steam the potatoes in steamer basket for about 10 minutes, until just tender.
Meanwhile, saute the onion in 1/4 cup water in a large nonstick skillet. Add the garlic, ginger, and jalapeno, and continue sauteeing until golden and fragrant, adding more water if needed. Stir in the coriander, cumin, and turmeric. Stir in the potatoes. Add coconut milk and 1/4 cup of water. Bring to a simmer, and cook 5 minutes. Stir in the spinach and garam masala, and cook 2 minutes until spinach is wilted. Stir in lime juice and cilantro just before serving. Serve over brown rice. (add salt and freshly ground pepper)

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