recipes:side_dish:potatoes:potatoes_and_spinach_in_garlic-red_chili_sauce
Table of Contents
Makes 8 servings.
One simple chili can offer many different levels of heat. Use it whole and unbroken for a wispy level of heat. Roast it to blacken the skin for a more pungent heat. Coarsely chop it, then blacken it for sweat-inducing heat.
The high-heat version heats this curry, but the potatoes tone it down for balance. If new potatoes are not in season, use white or yellow-skin potatoes and cut them into 1-1/2- to 2-inch chunks. The cooking time should be the same.
Start to finish: 45 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 6 medium garlic cloves, finely chopped
- 6 dried red Thai or cayenne chilies, stems removed, coarsely chopped (do not remove the seeds)
- 1/4 teaspoon turmeric
- 1 cup water
- 1 pound new potatoes, scrubbed and halved
- 1 large tomato, cored and cut into 1-inch pieces
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 tablespoon firmly packed dark brown sugar
- 1-1/2 teaspoons coarse kosher or sea salt
- 8 ounces fresh spinach leaves, coarsely chopped
Technique
- In a medium saucepan over medium-high, heat the oil. Add the cumin seeds and cook until they turn reddish brown and smell nutty, 5 to 10 seconds.
- Immediately add the garlic and chilies. Saute until the garlic is lightly browned and the chilies blacken, about 1 minute.
- Sprinkle in the turmeric, the carefully pour in the water. Stir to deglaze the pan, releasing any browned bits of garlic.
- Add the potatoes, tomato, cilantro, brown sugar and salt. Stir once or twice, then bring to a boil. Reduce heat to medium-low, cover the pan, and simmer, stirring occasionally, until the potatoes are fall-apart tender, 20 to 25 minutes.
- Add the spinach, a couple of handfuls at a time, stirring until wilted, 2 to 4 minutes per batch.
Source: Waltham Daily News Tribune Posted Apr 15, 2008 Recipe from Raghavan Iyer's “660 Curries,” Workman Publishing, 2008.
Tags: vegetarian
recipes/side_dish/potatoes/potatoes_and_spinach_in_garlic-red_chili_sauce.txt · Last modified: 2017/12/19 19:43 by admin