Ingredients
-
5
-
1
-
1
-
6
-
1/2
-
1
-
2
-
1
-
1/8
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Bring 2 1/2 Qts Water to a Boil. Peel Potatoes and Cut Into 3/4 Inch Cubes, Then Add to Boiling Water With 1 T Salt. |
|
2
Done
|
Bring to a Boil Again. Cover, Turn Heat to Low and Cook Potatoes Till Just Tender, About 6 Minutes. Do not Overcook. |
|
3
Done
|
Drain, Spread Out and Leave to Cool (i Just Left Mine in the Colander Rather Than Spread and It Was Fine). |
|
4
Done
|
If Using Fresh Spinach, Wash and Drop Into Large Kettle of Boiling Water to Wilt. |
|
5
Done
|
Drain and Squeeze Out as Much Liquid as You Can and Chop Fine. (if Using Frozen, Cook According to Package Directions, Drain and Squeeze Out Liquid) Set Spinach Aside. |
|
6
Done
|
Heat Oil in a Heavy, 12-Inch, Preferably Nonstick Skillet Over Medium High Heat. |
|
7
Done
|
When Very Hot, Put in Mustard Seeds. as Soon as the Seeds Begin to Pop (a Few Seconds), Add the Onion and Garlic. |
|
8
Done
|
Turn Heat to Medium and Fry For 3-4 Minutes. Onions Should Turn Very Lightly Brown on the Edges. |
|
9
Done
|
Put Chopped Spinach in Skillet and Keep Stirring and Frying For About 10 Minutes. |
|
10
Done
|
Add the Cooked Potatoes, Garam Masala and Cayenne Pepper and Chickpeas (if Desired). Stir and Mix Gently Till Potatoes Are Heated Through. (add a Dash of Salt If Needed.). |
