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Ingredients

• 1 lb (454 g) Baby Spinach
• 1 Medium Onion, chopped
• 250 g Yukon Gold Potatoes, peeled and chopped into 2 inch chunks (1 or 2 should be enough)
• 1 Medium Tomato, chopped
• 1 Tbsp of Dried Kasoori Methi
• 2 Tsps Ginger, grated
• 3 Cloves of Garlic
• 2 Dried Guajillo’s, or Whole Kashmiri’s if you have them
• 3 Green Cardamom Pods
• 2 Whole Cloves
• 1 Large Bay Leaf
• 1 Tsp Curry Powder
• 1/4 Tsp Ground Black Pepper
• 1/4 Tsp Turmeric
• 1 Tbsp Mustard Oil, or a neutral oil
• A Pinch of MSG or Sazon
• Salt to Taste

Recipe

Serves about 2 people

• Heat oil over medium high heat until shimmering.
• Add the chopped onion with a pinch of salt and cook until translucent, stirring every so often (about 10-15 minutes).
• Added the garlic and ginger and cook for about a minute, stirring frequently.
• Add the chopped tomato with a pinch of salt and cook until the tomato is softened and starting to break down (about 10 minutes)
• Add the kasoori methi and then spinach in batches until it’s all cooked down.
• Add about two cups of water and use a hand blender to blend everything smooth (you could use an upright blender here but that sounds hard)
• Add the remainder of the ingredients, a big pinch of salt, and enough water to cover the potatoes (for me that was about 3 cups)
• Bring it to a boil, then cover and cook on medium low for 30 minutes.
• After 30 minutes, uncover, stir, and taste for salt (it’ll probably need some).
• Cook uncovered until the potatoes are buttery soft and the desired thickness is attained (for me this was another 20 minutes)
• Serve with rice or naan.