Aloo Palak Dhaba Style 'Dry' Spiced Spinach and Potatoes

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Aloo Palak Dhaba Style 'Dry' Spiced Spinach and Potatoes Yield: Serves 4-6 Ingredients: 1 ½ lbs Yukon Gold Potatoes (Aloo) - cut into 1 inch 'cubes' (can peel if desired) 1 lb (2 Bunches) Fresh Spinach (Palak Saag) - washed, stems removed, and rough chopped 1 Medium Onion (Pyaz) - halved and thinly sliced 2 cloves Fresh Garlic (Leh-sun) - minced 1 inch piece Fresh Ginger (Adrak) - minced 1 tsp Black Mustard Seeds (Rai) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Kosher Salt (Namak) + to taste ½ tsp Cumin Seed (Jeera) ¼ tsp Garam Masala ⅛ tsp Asafoetida (Hing) 1 Tbs Oil - can use ghee, olive, vegetable, canola, grape seed, or avocado oil -OPTIONAL- 1 Roma Tomato (Tamatar) - seeded and diced 1-2 Fresh Green Chiles (Hari Mirch) - stems removed, sliced in half lengthwise, and seeded 1 Tbs Dried Fenugreek Leaves (Kasuri Methi) Preparation: 1) Bring a medium pot of water to a boil over medium heat - Once water is boiling, add the spinach and allow to cook for 3-4 minutes - Remove from heat and thoroughly drain 2) Allow spinach to cool until easily handled - Once cool, squeeze out as much water as possible over a small bowl and set the spinach aside until needed (SAVE THE WATER) 3) Heat oil in a large pan with a tight fitting lid until shimmering over medium-high heat 4) Once oil is hot, add mustard seed, cumin seed, and asafoetida - Fry until mustard seeds pop (apx 30-45 seconds) 5) Add the onion, garlic, ginger, and green chiles (if using) - Fry (stirring regularly) for another 5 minutes or until onions are tender and just golden 6) Add the potatoes and salt and thoroughly combine 7) Add enough water to the reserved 'spinach water' to make ½ cup - Add to the pan and continue to cook for 8 minutes 8) Add the spinach and tomatoes (if using) and thoroughly combine - Cover the pan and allow everything to simmer (stirring occasionally) until potatoes are fork tender (apx 10-15 minutes) 9) Remove from heat and add garam masala and thoroughly combine - Adjust seasoning 10) Sprinkle the dried fenugreek leaves over the top (if using)and serve hot with some lemon wedges and basmati rice, paratha, your favorite Indian flatbread, or as part of any Indian meal Taz Doolittle www.TazCooks.com .

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