Turmeric-Spiced Spinach and Potatoes

配料

3 tablespoons salted butter

2 teaspoons cumin seeds OR mustard seeds OR both

1 large yellow onion, halved and thinly sliced

2 tablespoons minced fresh ginger

1 bunch cilantro, stems chopped, leaves roughly chopped, reserved separately

Kosher salt and ground black pepper

1½ pounds Yukon Gold OR red potatoes, peeled and cut into ½-inch cubes

2 teaspoons ground turmeric

Two 10-ounce boxes frozen chopped spinach, thawed, drained in a colander and patted dry (see headnote)

Optional garnish: Plain whole-milk yogurt OR chutney

步骤

In a large pot over medium, melt the butter. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the onion, ginger, cilantro stems and ½ teaspoon salt; cook, stirring occasionally, until the onion is soft and starting to brown, 13 to 15 minutes.

Add the potatoes, turmeric, ½ teaspoon each salt and pepper, and 3 cups water. Bring to a simmer over medium-high, scraping up any browned bits. Reduce to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Add the spinach and cook, stirring occasionally, until heated through, 1 to 2 minutes.

Off heat, stir in the cilantro leaves, then taste and season with salt and pepper.

备注

With chopped spinach in the freezer and potatoes in the pantry, it’s easy to prepare a simplified version of the classic Indian dish known as saag aloo (“greens potatoes,” literally translated). We season ours with a simple combination of spices—turmeric for its golden hue and cumin for earthy warmth. Before using the frozen spinach, thaw it and drain in a colander; if it’s still very wet, pat it dry with paper towels. Basmati rice or warm flatbreads make delicious accompaniments.