Aloo Saag (spinach & Potato Stew)

Ingredients	Quantity
Fresh spinach	1 pound
New potato (about 1 lb) – peeled, cut in 1” cubes	3 medium
Oil or clarified butter	¼ cup
Mustard seeds	2 tsp
Onion (about 1 ½ c), thinly sliced	1 large
Garlic cloves – peeled and crushed	2 large
Ground coriander seed	1 tsp
Paprika	1 tsp
Ground cardamom seed	¼ tsp
Peeled & minced fresh ginger	1 tbsp
Ground black pepper	1 tsp
Cayenne	¼ tsp
Salt	to taste

Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12 minutes, until the potatoes are tender.

Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more. Remove from heat.

When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.