Baby potatoes with spiced spinach {saag aloo}

Adapted from Indian: a culinary journey of discovery by Mridula Baljekar

Serves 4

Ingredients:

• 12 oz baby potatoes (any color)
• 9 oz spinach leaves
• 3 tbsp cooking oil
• 1 large onion, finely sliced
• 1 green chili, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp ground turmeric
• 7 oz chopped tomatoes
• 3 tbsp fresh thick yogurt, beaten

Directions:

1. Cook the potatoes in their skins in a saucepan of boiling water for 20 minutes or until fork tender.
2. Peel, halve or quarter potatoes according to the size.
3. Blanch spinach in a large saucepan of boiling salted water for 30 seconds, then drain.
4. Transfer blanched spinach into a blender or food processor to puree. Set aside.
5. Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently for a few minutes until well browned.
6. Add chili, ginger and garlic paste. Cook over low heat, stirring for 2 to 3 minutes.
7. Sprinkle in coriander, cumin, chili and turmeric powder and cook (stirring) for 1 minute.
8. Add tomatoes and juice, increase heat to medium and sprinkle in some sugar.
9. Cook, stirring frequently, for 5 to 6 minutes, or until tomatoes reaches a paste-like consistency.
10. Add peeled and cooled baby potatoes, spinach and salt. Cook stirring for 2 to 3 minutes.
11. Stir in fresh thick yogurt and cook for another 1 minute.
12. Remove from heat and serve hot with rotis, basmati rice or naans.