Saag Aloo (Spinach and Potatoes Curry)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 large Russet potato, peeled and cubed
1-inch piece ginger, peeled and chopped
3-4 cloves garlic, peeled and chopped
1 serrano chile, stemmed and chopped
8 cups spinach, washed, trimmed, and finely chopped
1/2 tsp garam masala
1-2 pinches cayenne
1/4 cup water
4 Tbsp heavy cream
Kosher salt
Vegetable oil to fry potatoes, plus 1 Tbsp
Instructions:
Heat a large skillet with vegetable oil. Using a paper towel, dry the potato cubes. In batches, fry the potato cubes until golden brown all over, about 4–6 minutes. Transfer potatoes with a slotted spatula to a plate covered with paper towels and set aside. Season with kosher salt.
For the spinach, put ginger, garlic, chiles, and 1/4 cup water into a blender and purée to a smooth paste. Place a large skillet with 1 Tablespoon oil on the stove and heat over medium-high heat. Add ginger–garlic paste and cook, stirring with a wooden spoon for about 30 seconds. Add spinach and cook until leaves wilt. Continue to stir often. Reduce heat to medium-low, cover, and cook until spinach is very soft, about 10-15 minutes. Stir in garam masala, cayenne, and cream.
Add fried potatoes to the spinach and cover skillet. Continue cooking until liquid thickens and spinach is silky soft, about 15 minutes more. Check for seasonings and add additional kosher salt or cayenne as needed. Serve with Naan or rice.