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- 3 tablespoon(s) vegetable oil
- 1 pound(s) yellow onions chopped
- 2 teaspoon(s) minced garlic
- 1 teaspoon(s) minced ginger
- 2 piece(s) Jalepeno peppers stemmed, seeded, chopped
- 1 pound(s) fresh spinach stemmed, well rinsed
- 1-1/2 pound(s) potatoes 3/4 inch cubes
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground Turmeric
- 1 teaspoon(s) Garam Masala
- 1/2 teaspoon(s) Cumin Seed
- 1/4 teaspoon(s) Cayenne pepper
- 1/4 cup(s) Heavy cream or 1/2 cup Plain Yogurt
- Heat 2 tablespoons of the oil in a large saute pan or saucepan over medium-high heat. Add the onions, garlic, ginger, and jalapenos and cook until tender, about 3 minutes. Remove from the heat.
- Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Remove with a slotted spoon.
- Place the onion mixture and spinach in a blender or food processor and blend on high speed to make a paste. Set aside.
- Place the potatoes in a medium saucepan of water to cover by 1-inch. Add the teaspoon of salt and the turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Drain in a colander.
- Heat the remaining tablespoon of oil in a large saute pan or skillet. Add the garam masala, cumin seeds, and cayenne, and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute. Add the potatoes and 1/4 cup of water, and cook, stirring, until the potatoes absorb the water, about 2 minutes. Return mixture to food processor and puree. Add the cream and cook until thick, about 1 minute. Adjust the seasoning, to taste.
This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.
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