Palong shak-er dalna(bengali spinch, peas & potato curry)

Ingredients

Spinach :

• Potato(medium) : 2 (cut into small cubes)
• Green peas(fresh or frozen) : 1/3 cup (optional, only if available)
• Onion : 1(medium)
• Garlic cloves : 2(grated)
• Ginger : 1" piece(finely chopped)
• Green chilli : 2(finely chopped)
• Dry red chilli : 1
• Turmeric powder : 1 teaspoon.
• Chilli powder : 1 teaspoon.(optional)
• Black Cumin seed(kalonji) : 1 teaspoon.
• salt to taste
• Oil : 1 tablespoon.

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Preparation

• Wash and chop the spinach. Then blanch it in a pan of boiling water with a pinch of salt for about 3-4 minutes. Drain the spinach and set aside.
• When it's cool enough to handle, squeeze out as much water as possible and set aside. Heat oil in a pan.
• Break the dry red chilli and throw in oil, add kalonji seeds, wait for 1 minute, then add sliced onion, ginger, garlic and green chillies, fry until onions turn brown.
• Now add potato pieces, salt, turmeric and chilli powder if using. Saute for few minutes, then add enough water to make the potatoes tender.
  
• When potatoes are almost done, add spinach and green peas. Cover the lid for few more minutes.
• When water evaporates, check the seasoning, add if needed. Give it a good stir for a minute and remove from heat.

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