Indian Curried Potatoes

Ingredients

1# yellow potatoes, cubed

3 cardamom pods, crushed

2 tablespoons cooking oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

1 small to medium yellow onion, diced

1-inch piece of ginger, peeled and grated

2 cloves of garlic, minced

¼ teaspoon chili powder

2 teaspoons coriander

¼ teaspoon turmeric

½ teaspoon fennel

1 cup fresh tomatoes, chopped

1 tablespoon tomato paste

¼ cup plus, 1 cup water

1 cup spinach, rough chopped

2 tablespoons fresh cilantro, chopped

½ teaspoon garam masala

Plain Greek yogurt

Directions

In a pot, cover potatoes with water, add cardamom and boil until soft.  Drain, remove cardamom pods and set aside.

Before you cook prepare three small bowls with the following:

1-cumin seeds and mustard seeds

2-ginger and garlic

3-chili powder, coriander, turmeric, and fennel

Heat oil in a skillet.  Add cumin seeds and mustard seeds.  Cook on medium high heat, stirring constantly for 3 to 4 minutes or until seeds are fragrant and begin to pop. Be careful not to burn.

Add onion and continue to cook and stir 3 to 4 minutes or until onion is translucent.

Next, add ginger and garlic and cook 2 to 3 more minutes, continuing to stir.

Add remaining spices and cook, stirring, two minutes more.

Add tomatoes, tomato paste, and ¼ cup water. Stir until well combined. Then cook, stirring for 5 minutes over high heat.

Add potatoes, 1 cup of water and salt.  Cook for 5 minutes, then stir in spinach and cook 5 minutes more. 

Before serving stir in cilantro and garam masala.

Serve with a dollop of yogurt.