Day 2 of boyfriend out of town/celebration of potatoes was Friday. It was a super awesome fun being at home alone kind of day (and I’m glad I enjoyed it because of what came next). I walked to the co-op, tried to find some non-scary books at the library, hung out and wrote at the Dragonfly coffee shop. The sun was shining and gorgeous, the fall colors were everywhere. So nice. Little did I know what was coming.
Bad nasty cold. But I’ll save the gory details for my next post. 🙂
Happy Potato Recipe of the Day:
Spinach and Potatoes
This recipe comes from one of my favorite cookbooks of all time Six Spices: A Simple Concept of Indian Cooking by fabulous author Neeta Saluja (also Kashmira‘s friend!). It’s the best Indian cookbook I’ve ever used. The brilliance of the cookbook is that she breaks the chapters up into cooking methods. This really helps you get a feel for each method of cooking.
Barrett and I are both totally in love with this dish and for a while we were eating it at least once a week (and Barrett isn’t as crazy for potatoes as I am, so you know it’s extra good). Plus, it will make you strong like Popeye. I’m typing it up Bridget-style — for more clear instructions, check out the book itself!
Peel and cut about a pound of red potatoes into 1/2 inch cubes (peeling is optional, I kind of like it with the skins on). Measure out 1/2 tsp cumin seeds in one dish and 3 broken dry red chilies, 1/4 tsp chili powder, and 1/4 tsp. asafetida in another. Heat 4 TBL of cooking oil in a frying pan. Lower heat to medium and add cumin seeds. Stir. Add dish of dry red chilies, chili powder and asafetida. Cook for 30 seconds or so. Add 2 16 oz packets of frozen spinach (you can use fresh, but frozen is easier to handle, cheaper, and you don’t have to wash or chop it). Turn heat to medium-high. Cook until almost all of the water has evaporated. Stir in potatoes and 1 tsp. of salt. Cover. Turn heat to medium and cook until potatoes are soft.