Wednesday, July 29, 2009

Spinach Potato mix

This is a work in progress. It's really hard to get fresh or frozen spinach in Taipei, so while I'm out of the country, I thought I'd try my hand at some spinach recipes. This one needs some modification - mostly less potato and more spices. First what I used:
  • 3 medium Yukon gold potatoes
  • 16 oz frozen spinach (2 packages, or 1 large package)
  • oil
  • 1/2 med onion, chopped
  • 5 garlic cloves, minced
  • Curry powder (garam masala mix)
  • salt
  1. Boil the potatoes until softened but still firm (not fork split/mashable).
  2. Add the spinach at the end.
  3. Drain. Set aside.
  4. Heat the oil in a pan. Add the garlic. Fry 1 minute. Add the onion.
  5. Add spices (cinnamon, coriander, mustard seeds, paprika, cardamom, ginger, turmeric).
  6. Add spinach-potato mixture.
  7. Keep at low heat for 20 minutes so spinach can absorb the flavors.
  8. Season with salt as needed.
  9. Serve with rice or bread (naan).
Too much potato! Not enough spice flavor.

Next time
only one potato. Add turmeric.
Maybe cook the spinach separately. Combine with garlic and then puree.
Add yogurt to make it creamy.
More spices!

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