Spicy Pureed Spinach with Red
Potatoes

SERVES 4

2 (1-inch) peeled fresh ginger
2 cloves garlic, peeled
2 green chili peppers
1 pound spinach chopped, fresh or frozen
1 cup water
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, fi nely chopped
1 pound red potatoes, diced
1 tablespoon ground coriander
1 teaspoon garam masala
½ teaspoon paprika
Salt to taste
2 medium tomatoes, chopped

In a food processor or a blender, add the ginger, garlic, and green chile peppers until minced. Add the spinach and water, process again to make a coarse puree.

Heat the oil in a large nonstick saucepan over medium-high heat and add the cumin seeds, quickly add the onion and sauté, stirring until golden. Add the potatoes and stir for about 3 minutes.

Mix in the coriander, garam masala, paprika and salt. Add the tomatoes and cook, stirring for about 5 minutes.

Mix in the pureed spinach and cook, stirring, until it comes to a boil, and the potatoes are cooked about 10 minutes, and serve hot.