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Turmeric-Spiced Spinach and Potatoes
With chopped spinach in the freezer and potatoes in the pantry, it’s easy to prepare a simplified version of the classic Indian dish known as saag aloo (“greens potatoes,” literally translated). We season ours with a simple combination of spices—turmeric for its golden hue and cumin for earthy warmth. Before using the frozen spinach, thaw it and drain in a colander; if it’s still very wet, pat it dry with paper towels. Basmati rice or warm flatbreads make delicious accompaniments.
tablespoons salted butter
teaspoons cumin seeds OR mustard seeds OR both
01In a large pot over medium, melt the butter. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the onion, ginger, cilantro stems and ½ teaspoon salt; cook, stirring occasionally, until the onion is soft and starting to brown, 13 to 15 minutes.
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