Potatoes Masala

January 15, 2010

Potatoes Masala

Lorraine Glazar, Tucson CSA

Serves 4-6

This makes a mildly spiced, savory dish with true Indian flavors while minimizing the need for lots of oil and specialty spices.  Garam Masala is a mix that is readily available, versatile, and not too expensive.

1 tablespoon Ghee, or canola oil *
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon crushed hot pepper
1 small yellow or white onion, cut in 3/4 inch dice
1 pound potatoes, cut in 3/4 inch dice (Red La Sodas preferred, or Yukon Gold)
1 teaspoon turmeric
2 teaspoons Garam Masala
14.5 ounce can diced tomatoes, fire-roasted preferred
1/2 cup water or vegetable stock
1 teaspoon salt
6-10 ounces frozen spinach or 2 bunches fresh spinach or chard, cleaned
1/2 teaspoon black pepper, freshly ground.

If you are using fresh greens, bring a pot of water to boil and blanch them, then finely mince and press water out of them.

Melt the ghee or oil in a NON STICK skillet. Put in the cumin, mustard seed, and hot pepper and go to medium/high heat until you hear a seed pop.  Add the onions and potatoes to the pan, and coat them in the spices and cook for about ten minutes.

If you are using frozen spinach, pour 2 cups of very hot water over the spinach in a colander. Press the spinach in a cloth or your hands to squeeze all moisture out.

Once the potatoes have cooked to an al dente state, add the tomatoes, the water or stock, the spinach or greens, the turmeric, the salt, and the garam masala to the pan.  Stir all together and simmer covered for 10 minutes.

Uncover, taste for seasoning, add black pepper to taste, and serve.

Suggested serving:  the rice of your choice and a yogurt raita (see recipe index, Wendy’s is great!)

*Ghee is clarified butter, which you can do yourself or buy at Trader Joe’s.  It’s butter that won’t burn at high temperatures.  You can substitute oil, and it will be very good but not completely the same.

If you don’t have a non-stick skillet, add more butter or oil.

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