- 3 tablespoons clarified butter or vegetable oil
- 1 pound yellow onions, chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 jalapeno peppers, stems and seeds removed, chopped
- 1 pound fresh spinach, stems removed and well rinsed
- 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala, or curry powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cayenne
- 1/4 cup heavy cream
- Spicy Chick Peas
- Heat 2 tablespoons of the oil in a large saute pan or saucepan over medium-high heat. Add the onions, garlic, ginger, and jalapenos and cook until tender, about 3 minutes. Remove from the heat.
- Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Remove with a slotted spoon.
- Place the onion mixture and spinach in a blender or food processor and blend on high speed to make a paste. Set aside.
- Place the potatoes in a medium saucepan of water to cover by 1-inch. Add the teaspoon of salt and the turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Drain in a colander.
- Heat the remaining tablespoon of oil in a large saute pan or skillet. Add the garam masala, cumin seeds, and cayenne, and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute. Add the potatoes and 1/4 cup of water, and cook, stirring, until the potatoes absorb the water, about 2 minutes. Return mixture to food processor and puree. Add the cream and cook until thick, about 1 minute. Adjust the seasoning, to taste, and serve with spicy chick peas.
Spicy Chick Peas
Skordalia With Fried Calamari
Steak Fries With Blue Cheese Shallot Butter
Skirt Steak with Chimichurri Sauce
Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce
Bone-in Rib-eye Steak with Marchand Du Vin Sauce
A Hunter's Duck Pie