Saag Aloo (Spinach and Potatoes Curry)

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 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 the 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.

(Recipe adapted from Saveur.)