This post is a continuation of my last post about boiled peanuts. Faye had declared that the boiled peanuts would be good in an Upma dish. The next morning her assertion was proven to, indeed, be true.
Immediately after removing the boiled peanuts from the slow cooker I plopped a few potatoes into the spicy liquid to cook slowly through the night.
Today I flattened and roasted a couple of those spicy boiled potatoes for our midday meal.
Since the potatoes were infused with Indian flavors I decided to serve them with a spinach gravy reminiscent of an Indian Palak style curry with mushrooms instead of paneer.
I cooked the mushrooms in a skillet with just a smear of olive oil then set them aside.
In the same skillet I sautéed spices crushed with mortar and pestle along with onion, garlic, Serrano chili, chopped fresh turmeric, curry leaf paste, ginger paste and kosher salt. The crushed spices were:
- cumin seeds
- coriander seeds
- fennel seeds
- mustard seeds
- cardamom seeds
- stick cinnamon
I’ve been keeping the tops of my moringa trees trimmed so they can be brought indoors in winter. I topped another one today and added the plucked leaves into the skillet.
The spinach was blanched in boiling water then cooled with cold running water.
The contents of the skillet and the blanched spinach were blended together to a purée.
The purée and the cooked mushrooms were added back into the same skillet and reheated.
A final seasoning of powdered fenugreek leaves, Kashmiri chili powder and black salt completed the gravy.
After serving up the first plate I had the afterthought to add a dab of table cream.
I mixed cream in with the remainder of the sauce in the pan before serving up the other potato .