Fenugreek-Spinach Potatoes (Methi-Palak Aloo)

Ainekset

2 tablespoons oil

1 teaspoon cumin seeds

1 (12-ounce [341-g]) package frozen spinach

16 cups (42 g) dried fenugreek leaves (kasoori methi), crushed lightly in one hand to release their flavor

1 large potato, peeled and diced (2 cups [300 g])

1 teaspoon coarse sea salt

1/2 teaspoon turmeric powder

1/4 teaspoon red chile powder or cayenne

1/4 cup (59 mL) water

Ohjeet

1. In a heavy pan, heat the oil over medium-high heat.

2. Add the cumin and cook until the seeds sizzle, about 30 seconds.

3. Add the spinach and reduce the heat to medium-low. Cover the pan and cook for 5 minutes.

4. Add the fenugreek leaves, mix gently, replace the lid, and cook for another 5 minutes.

5. Add the potato, salt, turmeric, red chile powder, and water. Mix gently.

6. Replace the lid and cook for 10 minutes.

7. Take the pan off the heat and let it sit with the lid on for another 5 minutes. Serve with roti or naan.

Muistiinpanot

My mother's dear friend Kamlesh Bhatia gave my mom this recipe. It's as delicious as she promised.