Sag Aloo

2 T. canola oil
1 3-oz. pkg. Melissa’s shallots, finely chopped
2 cloves garlic, minced
1 T. minced fresh ginger
2 c. cubed, peeled potatoes (I used Yukon Gold)
1 jalapeño, halved, seeded and sliced
1/2 t. brown mustard seeds
1/2 t. cumin seeds
1/2 t. turmeric
1/2 t. kosher salt
2 handfuls fresh, washed baby spinach

Heat oil over medium high heat in a 10-inch sauté pan. Add shallots, garlic, and ginger, and sauté for 2-3 minutes.

Stir in potatoes, jalapeño, mustard seeds, cumin seeds, turmeric, and salt, and continue cooking and stirring for 5 minutes more.

Add 1/2 cup water, cover, and cook for 8 minutes.

Check to see that the potatoes are done to your liking by spearing them with the point of a knife. If so, add spinach, give it a stir, cover, and let the spinach wilt into the pan. Remove from heat and serve.
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