Another Healthy Side: Potato and Spinach Curry

A version of this stalwart Indian vegetarian curry appears on every Punjab menu. Cafe Drake's interpretation is easy to whip during the busiest of times and contains far less fat than the butter and cream-drenched standard.

1 1lb. of spinach, washed and trimmed / 1 T. oil / 1 t. black mustard seeds / 1 onion, sliced very thinly / 2 garlic cloves, chopped / about 1 T. of chopped or grated ginger / 1 lb. of peeled potatoes cut into small cubes / 1-2 t. cayenne pepper / 1 t. salt / about 1/2 cup water

1. Blanch spinach in boiling water for 4 minutes, drain and squeeze very dry.
2. Heat oil in a large, deep skillet and fry mustard seeds over high heat until they pop. Be careful to not burn and cover the skillet to avoid hot mustard seed missiles.
3. Add onion, garlic and ginger and fry for 5 minutes over a slightly lower flame.
4. Add potatoes, cayenne, salt and water and stir-fry for 10 minutes.
5. Add the spinach, cover the pan, lower the heat and simmer for 10 or 15 minutes or until potatoes are quite tender.
6. Serve hot.