Ingredients
3 Tbsp olive oil
1 small onion, minced
2 tsp minced garlic
1 tsp powdered ginger
2 jalapeños, seeded and minced
1 lb spinach
1 1/2 lbs potatoes - peeled and cubed
1 tsp salt
1/2 tsp turmeric
1 tsp garam masala
1/2 tsp cumin
1/4 tsp cayenne
1/4 cup heavy cream
Preparation
Heat 2 tbsp oil in a large pan over medium-high heat. Add onions, garlic, ginger, and jalapeños and cook approx. 3 minutes, until tender. Remove from heat. Cook spinach approx. 1 minute, until wilted. Put onion mix and spinach in a blender, and mix until it forms a paste. Cook potatoes just covered in water, along with the salt and turmeric. Drain. Heat rest of oil in a pan. Add the garam masala, cumin, and cayenne. Cook for 15 seconds. Add spinach paste and cook 1 minute. Add potatoes and 1/4 cup water and cook, stirring, approx. 2 minutes, until the potatoes absorb the water. Puree all in a blender. Add cream, and cook until thickened - approx. 1 minute. Serve topped with roasted garbanzo beans.
