Ingredients
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- 1-2 potatoes, peeled and cut into 1-inch pieces
- 3 tablespoons butter
- 1 serrano or jalapeno pepper, seeded and finely minced
- 1 tsp. cumin
- 1 tsp. garam masala
- ½ tsp. turmeric
- 12 ounces fresh spinach, very finely chopped.
- ¼ cup water
- ¼ cup full-fat coconut milk
- Salt and pepper, to taste
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Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.
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Drain the potatoes into a colander and set aside
- Chop the spinach and set aside. (I use a food processor)
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Melt the butter in a large skillet over medium heat. Add the serrano pepper, cumin, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.
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Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.
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Add the coconut milk and bring to a low simmer. Season with salt and pepper to taste.
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Add the potato’s to the spinach sauce. Gently stir everything to distribute the potatoes. Taste again in case more salt is needed.