New Potatoes In Spinach Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 lbs small red potatoes, scrubbed (about 1 1/2 inches in diameter)
• 1/4 cup water
• 2 lbs baby spinach
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons peeled minced fresh ginger
• 2 jalapenos, minced with some seeds
• 3 large tomatoes, finely chopped
• 1 cup coarsely chopped cilantro, plus
• cilantro leaf, for garnish
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 3/4 cup plain yogurt
• salt
• cherry tomatoes, quartered, for garnish

Recipe

• 1 put the potatoes in a large pot of salted water and bring to a boil.
• 2 boil over moderate heat until tender when pierced with a knife, about 25 minutes.
• 3 drain and let cool, then halve the potatoes.
• 4 meanwhile, in a large, deep skillet, bring the water to a boil.
• 5 working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
• 6 using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
• 7 squeeze the spinach dry, then transfer it to a food processor and puree.
• 8 wipe out the skillet.
• 9 heat the oil in the same skillet.
• 10 add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
• 11 add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
• 12 add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
• 13 add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
• 14 slowly stir in the yogurt.
• 15 add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
• 16 add the pureed spinach and stir well.
• 17 cover and simmer for 10 minutes to blend the flavors.
• 18 season with salt.
• 19 transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.