India Saag Aloo

Ingredients:

Vegetables:

1 can (16 oz) chopped Spinach, drained

1/2 lb 2 large-size) potatoes, cut in chunks

1-2 Tbsp ghee or vegetable oil

1 medium-sized onion, sliced into thin strips

2-3 Tbsp water

Spices & Flavourings:

6 whole black peppercorns, crushed coarsely

2 cloves of cardamom, crushed

1 tsp ground coriander

1 tsp cumin powder

1 clove garlic, crushed

1 inch fresh ginger, peeled and cut into small matchsticks

1 fresh red chili, seeded and finely shredded or pinch of chili powder

Salt

Optional "touches":

Some blanched, slivered almonds, cashews

Sliced mushrooms, added with the onions

For "mughlai" taste, replace cumin powder (jeera) with fennel seeds (saunf)

Vessels:

1 saucepan

1 bowl of water to soak potato chunks

Cooking Instructions:

Soak the potato chunks in a small bowl full of water until you need to use them. Heat ghee/oil in the saucepan on medium-low heat. When oil is hot, reduce heat to low; add the crushed peppercorns, cardamom seeds and almonds, cashews and saute gently for 2-3 minutes. Add the chili, ginger, onion and garlic to the saucepan and raise heat to medium. Cook for a further 3-4 minutes, stirring lightly to prevent browning or burning. Stir in the spices and salt and mix well. Drain the potato chunks and add them (without the water). Stir vigorously as you turn the heat up, until potatoes are half baked and are covered thoroughly with the rest of the stuff. Reduce heat back to medium and add about 2 tablespoons of water. Bring to a boil, lower heat and simmer, stirring occassionally. Gently stir in the spinach and simmer for about 20 minutes until the potatoes are tender. Add a small quantity of water if necessary. Don't add too much water. This is a moist dish, not a liquid one. Cover it. Turn the heat off. It's done.

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