Ingredients
|
Quantity
|
Potatoes – peeled and cubed
|
3
|
Clarified butter or to ghee
|
¼ cup
|
Onion – thinly sliced
|
1 large
|
Cauliflower (quartered & thinly sliced including stem)
|
1 small
|
Salt
|
|
Chopped garlic
|
2 tsp
|
Turmeric
|
½ tsp
|
Ground cumin
|
1 tsp
|
Coriander
|
1 tsp
|
Mustard seeds
|
1 tsp
|
Spinach – large stems removed
|
1 bunch
|
Small carrot – grated
|
1
|
Lime – juiced
|
1
|
Several pinched garam masala
|
|
Cilantro springs
|
for garnish
|
Steam the potatoes until tender. Heat 2 tablespoons of the butter
in a wide saute pan over medium-high heat. Add the onion and saute until well
browned, about 12 minutes. Remove and set aside. Melt the remaining butter in
the same pan over high heat. Add the cauliflower, season with salt, and saute
until it begins to color in places, after a few minutes. Return the onion to
the pan and add the garlic, spices, and potatoes.
Lower the heat and cook until everything is heated through, about
4 minutes. Add the greens, carrot, and ½ cup water. Cover and cook until the
greens are wilted, about a minute. Season with lime juice and a few pinches
garam masala, then turn onto a platter and garnish with the sprigs of cilantro.
NOTE: Deborah cites Joe Evans for this dish that
marries the rich aromas of a curry with the speed and lightness of stir fry.
The ghee is an important flavor in this dish. Serve with Naan or pappadums.