Ingredients
2 tbsp butter
2 tbsp vegetable oil
1 lb russet potatoes
1 cup yellow onion, diced
1 ½ tsp fresh jalapeno pepper, minced
½ tsp ground turmeric
½ tsp ground cumin
½ tsp garam masala
½ tsp salt
2 tsp ground coriander
2 tbsp lemon juice
3 tbsp water
12 oz fresh spinach, roughly chopped
Directions
1
In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized chunks, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain, and set aside.
2
Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8-12 minutes they begin to brown; remove them from the pan and set aside. Turn down the heat; add the onions and pepper and saute for a few minutes until limp. Add the spices and saute for 2 minutes, then add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted. Add the potatoes to the skillet and mix well. Serve hot.
Ingredients
2 tbsp butter
2 tbsp vegetable oil
1 lb russet potatoes
1 cup yellow onion, diced
1 ½ tsp fresh jalapeno pepper, minced
½ tsp ground turmeric
½ tsp ground cumin
½ tsp garam masala
½ tsp salt
2 tsp ground coriander
2 tbsp lemon juice
3 tbsp water
12 oz fresh spinach, roughly chopped