2 tablespoons vegetable oil
1 shallot, thinly sliced
2 large bunches fresh spinach, rinsed
3 small boiling potatoes, peeled and cubed
1 15-oz container Maya Kaimal Vindaloo
1 cup water
1. Heat vegetable oil in a sauté pan over medium heat. Add shallots to the hot oil and allow to lightly brown, about 5 minutes.
2. Add cleaned spinach, cubed potatoes and Vindaloo sauce. Cover and reduce heat to medium-low.
3. Cook until the potatoes are tender, about 15 minutes, adding more water if necessary. Season to taste.
*Substitute paneer (a hard Indian cow’s milk cheese sold at Indian grocery stores and some specialty and natural foods retailers) for tofu to make this a main dish. This dish can also be used as filling for wrap sandwiches or omelets.