JAM CRUISE #CURRYjam RECIPES
Boil the potatoes unpeeled and washed until knife tender. Once cool, peel and cut into small cubes.
Heat the oil in a heavy bottom wok shaped pan over medium heat for 30 seconds. Add the bay leaves, cinnamon stick, cloves, cardamom, and cumin seeds. Wait until they sizzle and you smell them.
Add the ginger and garlic paste. Cook for a few minutes until caramelized. Add the onion and cook until caramelized. Now add the tomato puree and cook for 2 minutes.
Add the cooked potatoes and stir together, and add the spinach leaves and the salt, cayenne, turmeric, and ground coriander. Cover and cook on low heat for 10-15 minutes. If the bottom of the pan starts sticking, add a tablespoon of water and scrape the bottom. Cover and cook on low heat till everything is incorporated. Adjust the salt to taste. Serve with rice or naan bread.
1 tsp minced fresh garlic
1 tsp minced ground ginger
1 medium onion sliced thin
2 ½ tablespoon canola or vegetable oil
1 cinnamon stick
½ teaspoon cumin seeds
3 cardamom pods
2 bay leafs
1-4 tablespoon water
3 cloves whole
½ teaspoon turmeric
1 ½ tsp. ground coriander
3 medium potatoes, peeled and cut into small cubes
1- 1 ¼ teaspoon salt or to taste
½ teaspoon cayenne pepper
¼ cup tomato puree (can) -or-
You can substitute diced tomato (½ cup)
14 oz. fresh spinach, finely chopped