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)
Local Offers
Directions
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.
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.
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