This meal is so flavorful and delicious. The secret is taking the time to caramelize the onions properly to create the base of the sauce. This takes some time, so you can make the sauce ahead of time. Then the rest of the meal comes together in about 40 minutes. If you're feeling really motivated, you can serve this meal with Naan.
Ingredients
For the Bombay Potatoes:
- 1 ½ lbs waxy potatoes, peeled and cut into ½ inch pieces
- 1 ½ tsp salt, divided
- 1 tsp turmeric
- 3 cilantro stems
- 3 tbsp vegetable oil
- ½ tsp cumin seeds
- ¼ tsp mustard powder
- ½ tsp curry powder
- ½ tsp turmeric
- 1 tbsp of cilantro leaves for garnish
For the Ground Beef:
- 2 tbsp vegetable oil
- 1 red onion, sliced
- 4 garlic cloves, smashed with the back of a knife
- 1 tsp minced fresh ginger, on microplane
- ¼ tsp crushed red pepper
- 24 oz crushed tomatoes
- 1 pound ground beef
- 1 tsp cumin
- 1 ½ tsp salt, or to taste (I used ½ tsp salt in the sauce and 1 tsp to season the ground beef)
- 2 tbsp fresh cilantro leaves, chopped
For the Spinach:
- 4 packed cups baby spinach
- 1 tsp minced ginger
- 2 cloves sliced garlic
- 1 tbsp coconut oil
- ½ tsp salt
- pepper to taste
Instructions
- Preheat the oven to 400 degrees. Put the peeled and cut potatoes in a pot with 1 tsp salt, 1 tsp turmeric, cilantro stems and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for about 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
- Add the oil, cumin seed, mustard powder, curry powder, turmeric and remaining ½ tsp salt to the bowl and toss with potatoes. Transfer the potatoes to a parchment-lined sheet pan and roast in the oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from the oven once the potatoes are golden and crispy on the outside and tender on the inside.
- While the potatoes are roasting, start the sauce: In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, about 15 minutes.
- Add the garlic, ginger and crushed red pepper to the skillet and sauté for a few minutes.
- Let the mixture cool and then add to food processor, along with the crushed tomatoes and just 1 tbsp of cilantro leaves (save the rest for garnish). Pulse until smooth.
- Return the sauce mixture to the skillet and bring to a simmer over medium-low heat.
- Season the ground beef with cumin and salt. In a large skillet, over medium-high heat, brown the ground beef, breaking it into small pieces. Strain out any oil.
- Add the sauce mixture to the cooked meat mixture and simmer for about 15 minutes.
- For the spinach, heat the oil in a large pan over medium heat.
- Add the garlic and sauté for 1 minute. Add the ginger, stir and sauté for another minute.
- Add the spinach along with salt and pepper to taste.
- Cook until the spinach is wilted, about 5 minutes, stirring constantly.
- To serve, garnish the potatoes and beef with cilantro and serve with sautéed spinach.
