Spinach and Potatoes with Dill (Aloo Palak)

This is a quick and easy dish to make. The good thing is that most of the ingredients are part of the pantry. I had frozen spinach and potatoes.  I bought fresh dill a few days ago and didn’t know what I was going to do with it.  I love dill– its mostly used here in the US as a herb or a spice.  In India it is used as a green vegetable- dill with potatoes.  Dill has a very earthy flavor very much like fenugreek, which is another very popular vegetable in India.  I was testing a spinach and potato recipe for a class I am teaching at the local adult school.  In most Indian restaurants, if they do have this dish, it would be made in a traditional way with onions, ginger and garlic with maybe some tomatoes.  I thought  I should make it a little different – and that is when dill came to mind.  This dish has a couple of very bold ingredients to compliment the mild flavors of the creamy potatoes and spinach.  I decided to use cumin seeds with fresh grated ginger and the dill.  I think the dill takes the dish to another level, it gives it a deep complexity with a fresh flavor that lingers on your palate.  I am very excited to teach this dish at the class- I am especially curious to see everyones reaction as the taste the dish!

• 1 pound frozen chopped spinach
• 3 tablespoons extra light olive oil
• 3 teaspoons grated ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 cup dill, chopped
• 4-5 medium red potatoes, peeled and cut into 1 inch pieces
• 2 tablespoons half-and-half
• Salt to taste

In a wide frying pan, heat the olive oil. Add the cumin seeds and sauté for about 15 to 20 seconds on medium high or till they begin to sizzle. Add the grated ginger and sauté for 10 seconds. Add the chopped spinach and sauté on high heat for 7 to 8 minutes or till some of the water has evaporated. Add the chopped dill, turmeric, coriander powder, garam masala and salt. Mix well. Add the potatoes and place the lid on the pan and lower the heat. Cook for about 20 minutes, till the potatoes are cooked and soft. Take the lid off and add the half-and-half. Mix well and adjust seasonings.