Stir-Fried Peas, Potatoes and Spinach

Karaishuti, Alu r Shaak Bhaja

I’ve noticed that if spinach is cooked uncovered, it retains its bright green color.

As a shortcut, I used deep-fried onions and garlic today instead of fresh. Vegans may omit ghee from the list of ingredients.

Ingredients:

1 pkg. frozen chopped spinach

1 cup frozen peas

2 russet potatoes, diced

2 medium onions, peeled and sliced or 1/2 cup deep fried onions

6 cloves garlic, peeled and sliced or 1 Tbsp. deep fried garlic

4 Tbsp. oil

½ tsp. Shah Jeera or cumin seeds

1 tej pata/bay leaf

1 jalapeno pepper, diced

¼ tsp. sugar

Salt to taste

1 tsp. ghee/clarified butter (optional)

Directions:

1. Heat oil in a skillet over medium-high heat and sputter cumin seeds and bay leaf.
2. Add diced peppers along with onions and garlic.
3. If using fresh onions, stir-fry until onions turn translucent, otherwise add 2 tsp. water and stir-fry until water is absorbed.
4. Lower heat to medium, add potatoes, cover and cook until tender.
5. Add spinach, stir and cook until spinach wilts.
6. Top with frozen peas, cover and cook until peas thaw.
7. Stir well, adjust salt and sugar to taste.
8. Garnish with ghee and remove from heat.

Serve with hot Basmati rice or chapatis.