Easy Vegetarian Saag Aloo with Potatoes and Coconut Milk

Ingredients

• 1 1/5 pounds gold potatoes (peeled and cut in chunks (substitute mini potatoes))
• 1 tablespoons ghee (substitute coconut oil)
• 1 teaspoon cumin seeds
• 1/4 teaspoon yellow mustard seeds
• 1 cup sliced green onions (white parts)
• 2 garlic cloves (minced)
• 1 teaspoon grated ginger
• 1 tablespoon tomato paste
• 4 teaspoons garam masala
• 1/8 teaspoon black pepper
• 1/8 teaspoon turmeric
• 1 bay leaf
• 1/4 teaspoon chili powder
• 2 teaspoons salt
• 1 tomato (diced)
• 1 can coconut milk
• Fresh lemon juice (for serving)
• Naan (for serving - optional))
• Basmati rice (for serving - optional)
• 10 ounces frozen spinach (drained and excess moisture squeezed out)
• 2 tablespoons chopped cilantro
• 1 jalapeno
• 1/2 to 1 cup water

Instructions

1. 1

   Cook the potatoes in boiling water until they are cooked through, about 10 minutes. Drain and transfer the potatoes to a bowl and set aside.

2. 2

   Heat the ghee in a large high sides skillet over medium heat.

3. 3

   Add the cumin and mustard seed and cook for 30-60 seconds, until they start to pop.

4. 4

   Add the green onions, garlic and ginger and cook for 2-3 minutes, stirring to ensure it doesn't burn.

5. 5

   Add the tomato paste and remaining spices (garam masala, pepper, salt, turmeric, bay leaf, chili powder) and cook for 1-2 minutes, stirring regularly to prevent burning.

6. 6

   Add the tomato and spinach puree (see below) and stir to mix everything together. Cook for 2-3 minutes.

7. 7

   Add the coconut milk and bring to a simmer. Simmer for 5-10 minutes, until it has slightly thickened. Adjust salt to taste if needed.

8. 8

   Serve with fresh squeezed lemon juice with steamed basmati rice and/or naan.

9. 9

   --- Saag: ---

10. 10

    Combine the frozen, drained spinach, jalapeno and cilantro in a blender or food processor with about 1/2 cup water to start and blend to make a chunky puree (it should be a little chunky). Add additional water if needed.