Recipe - Curried Potatoes And Spinach Dry

1 One half pound Potatoes
1 One half pound Spinach; fresh or frozen
2 cup Finely cut or sliced up onion
1 tablespoon Scraped and grated ginger
1 tablespoon Minced garlic
1/8 (up to)
One fourth teaspoon Cayenne powder (to taste)
One half teaspoon Tumeric
1 teaspoon Cumin powder
1 teaspoon Powdered mango (if you can
get it)
2 tablespoon (or more) water

From: bgaerlan@ucla.edu (Barbara Gaerlan)

Date: Fri, 5 Jul 1996 12:52:04 0700
Most Indian spinach and potato dishes use a certain amount of oil. I've
adapted this "Alu Saag" from Shahnaz Mehta's _Good Cooking from India_ and
don't see why it shouldn't taste delicious even without deepfrying the
potatoes.

Wash the potatoes well and boil ten minutes. Drain, allow to cool
slightly, and cut into 3/4inch cubes. Wash and finely chop the spinach. if
using frozen spinach, allow to defrost. "Saute" the onion until a pale
golden brown. Add ginger and garlic and cook until garlic browns. Add
cayenne, tumeric, and cumin and stir for two minutes. Add spinach, cover,
and cook over low heat 10 to 15 minutes. Uncover and stir thoroughly. Add
the potatoes and powdered mango, stir gently and sprinkle water on top.
Cover, and simmer until potatoes are soft, about 15 minutes. Serve hot.

fatfree digest V96 #186

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
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