Saag Aloo Matar

 From https://www.eatingwell.com/saag-aloo-matar-11683697

Jerry made this while I was away and it was very good.  Looks like a lot of work! 

This cozy one-skillet recipe draws inspiration from two Indian dishes: saag aloo and aloo matar. It’s packed with plenty of vegetables, including leafy greens, potatoes and peas, all simmered in an aromatic tomato-based sauce. Saag aloo matar is perfect on its own or served with warm naan or basmati rice.

Ingredients

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin seeds

• 1 medium red onion, finely chopped (about 1 cup)

• 1 small serrano pepper, finely chopped, seeded if desired (1 tablespoon)

• 2 teaspoons grated garlic

• 2 teaspoons grated fresh ginger

• 1 teaspoon ground coriander

• 1 teaspoon salt

• ¾ teaspoon chili powder

• ½ teaspoon garam masala

• ¼ teaspoon ground turmeric

• 1 (15-ounce) can no-salt-added diced tomatoes

• 1½ pounds Yukon Gold potatoes, scrubbed and diced (about 4 cups)

• 2¼ cups no-salt-added vegetable broth

• 4 cups chopped baby spinach

• 2 cups chopped stemmed lacinato kale

• 1¼ cups frozen peas

• Fresh cilantro leaves for garnish (optional)

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Directions

1. 1) Heat 3 tablespoons oil in a large, deep-sided skillet over medium heat. Add ½ teaspoon cumin seeds; cook, stirring often, until fragrant, about 1 minute. 

   2) Stir in chopped onion and serrano; cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. 

   3) Add 2 teaspoons garlic and 2 teaspoons ginger; cook, stirring often, until fragrant, about 1 minute.

   1. 4) Add 1 teaspoon coriander, 1 teaspoon salt, ¾ teaspoon chili powder, ½ teaspoon garam masala and ¼ teaspoon turmeric; cook, stirring constantly, until fragrant, about 2 minutes. 

      5) Stir in 1 can tomatoes; bring to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 2 minutes.

   2. 6) Add diced potatoes; cook, stirring often, until well coated, about 2 minutes. Stir in 2¼ cups broth; increase heat to high and bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, until the potatoes are fork-tender, 15 to 18 minutes.

      7) Stir in 4 cups spinach, 2 cups kale and 1¼ cups peas; cook, uncovered and stirring often, until the greens are wilted and the peas are bright green, about 2 minutes. Garnish with cilantro leaves, if desired