10 September 2007

Potatoes, Spinach, Peas

  • 2 lbs. potatoes
  • bag o'spinach
  • can o'peas
  • lotsa garlic
  • ginger
  • cumin
  • butter
  • milk
  • yogurt

  • Heat water to boiling in pot; boil potatoes for ~10 min., and set aside
  • Chop garlic and ginger
  • Heat skillet to medium-high with butter; add garlic and ginger and sauté for a minute or two
  • Add spinach, turning and covering in butter, ginger, garlic; cook until spinach is sauteéd down, and set aside
  • Chop boiled potatoes into 1/2" sections
  • Add more butter to same pan, then potatoes
  • Cook potatoes for several minutes over medium-high heat, adding cumin and some milk
  • Add peas, adding milk, yogurt, cumin to desired consistency
  • When potatoes are softening, add spinach back, lower heat to medium-low and again add milk and yogurt to desired consistency.
  • Enjoy!
Verdict: While loosely based on a fairly traditional Indian potatoes'n'peas dish, this was a total ad-lib of a recipe, taking only a small amount of inspiration (essentially, boiling the potatoes and the prep of garlic and ginger) from my other favorite potato dish. As it happens, it worked out really, really well, so I think this is both a keeper and a distinct recipe from the other potato dish, which is much spicier.

No comments: