Saag Aloo

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Spinach

  Raw

  1 package (10 oz) or 284g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Coriander seed

  Spices

  1 tbsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Quarter the potatoes and parboil in well-salted water until just tender when pierced, about 8--10 minutes. Remove potatoes to drain, reserving the boiling water.
2. Place the spinach in a colander and pour the boiling water over top to wilt. Rinse under cold water, squeeze out excess moisture, then blend with the cilantro in a food processor to make a coarse paste.
3. Heat the oil in a large skillet over medium heat. Toast the coriander seed, cumin, and turmeric until fragrant, 30-60 seconds. Add the onion, garlic, and chili, and cook, stirring, until the onion is soft and lightly golden, 5–7 minutes.
4. Add the potatoes and toss to coat in the spices. Stir in the spinach-cilantro paste and cook, stirring occasionally, until the flavors meld and the potatoes are fully tender, about 10 minutes. Season to taste with salt and pepper.
5. Remove from the heat and gently fold in the yogurt and lemon juice. Let stand 2 minutes, then taste and adjust seasoning before serving.