Palong Shak-er Dalna(Bengali Spinch, peas & Potato Curry)

I want to share a simple but nutritious side dish recipe today, with Spinach and Potato as the main ingredients. Bengalis start their lunch either with some bitter(sukto) or with some saag(green leafy vegetable)/saak dishes. This is one saag dish bengalis usually prepare which barely need oil or any spices. And I don't need to tell, that Spinach is a storehouse of nutrition.
Dalna, is a bengali cooking style, where vegetables are cooked only with some tempering and very little oil and spices are added.

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 tsp.
Chilli powder : 1 tsp.(optional)
Black Cumin seed(kalonji) : 1 tsp.
salt to taste
Oil : 1 tblsp.

Method :

• 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.
• Enjoy with hot rice...it tastes divine.

This dish is going to participate in following events :
CWS : Nigella seeds, hosted by Taste of Pearl city and masterminded by Priya's Easy n Tasty recipes

And to Only' Low oil/Low calorie event,
hosted by Mharo Rajasthan's Recipe and masterminded by Foodelicious