Curried potatoes and spinach, dry

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Potatoes
1½ pounds Spinach; fresh or frozen
2 cups Finely sliced onion
1 tablespoon Scraped and grated ginger
1 tablespoon Minced garlic (up to)
¼ teaspoon Cayenne powder (to taste)
½ teaspoon Tumeric
1 teaspoon Cumin powder
1 teaspoon Powdered mango (if you can get it)
2 tablespoons (or more) water

Directions

From: bgaerlan@... (Barbara Gaerlan) Date: Fri, 5 Jul 1996 12:52:04 -0700 Most Indian spinach and potato dishes use a certain amount of oil. I've adapted this "Alu Saag" from Shahnaz Mehta's _Good Cooking from India_ and don't see why it shouldn't taste delicious even without deepfrying the potatoes.

Wash the potatoes well and boil ten minutes. Drain, allow to cool slightly, and cut into ¾-inch cubes. Wash and finely chop the spinach. if using frozen spinach, allow to defrost. "Saute" the onion until a pale golden brown. Add ginger and garlic and cook until garlic browns. Add cayenne, tumeric, and cumin and stir for two minutes. Add spinach, cover, and cook over low heat 10 to 15 minutes. Uncover and stir thoroughly. Add the potatoes and powdered mango, stir gently and sprinkle water on top.

Cover, and simmer until potatoes are soft, about 15 minutes. Serve hot.

fatfree digest V96 #186

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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