INDIAN STYLE CREAMED SPINACH AND MASHED POTATOES

Holidays are wonderful but they can be bittersweet We share good times, and a bounty of food, with friends and family, and we toast those whose absence weigh heavily.
This Thanksgiving my son and daughter-in-law, rightfully, stayed with our family in Rochester, to give thanks and to celebrate Jareds' father-in-law, Tonys', miraculous recovery from adversity. I had to prepare far less food without Jared at the table, and he begged for leftovers to be frozen and shipped. With a house full of kids for the entire weekend, there was barely a crumb left in the cupboard. So much for leftovers!
Then much to our surprise, Jared and Sonia came for a week in December, and I planned a Thanksgiving recreation. It didn't happen. The week was packed with events, a continuous stream of family and friends, and then they were gone.
But surprises are a plenty, and lo and behold, Jared (sadly without Sonia), returned to welcome in the New Year with his New York family. This time I was determined. We shared a meal with 2 of the side dishes that I had made for our Indian Thanksgiving. Saag Paneer, or Spinach with Cheese, and Masala Mashed Potatoes, were served with a Lamb Curry (no turkey). It had been a long time since just the 5 of us, Layla, Jared, Sarina, Michael and I, were at the dinner table together. It was a beautiful evening, with laughter, bickering, taunting and love. Some things never change.
As I looked around the table, my heart burst with pride, and I, silently, gave thanks for all the amazing people and events that have flooded my life. This year brought some hardships but the support of my loved ones helped me persevere. And in the end I am stronger, a little wiser, and truly blessed. Cherish every day.


RECIPES
Saag Paneer  (Spinach with Cheese)
Serves 4-6

2 cups whole milk
8 oz paneer*, cut in 1' cubes

2 tablespoons canola oil
2' piece ginger, minced
4 cloves garlic, minced
1 serrano chile, minced
2 lbs. frozen chopped spinach
1 teaspoon garam masala*
1 teaspoon cayenne pepper
salt to taste

Simmer paneer in the milk for 10 minutes, until softened. Keep aside. (do not drain)

Heat oil in a 2 quart saucepan, and saute the ginger, garlic and chiles for 1 minute.
Add the spinach, spices and salt, and simmer covered for 10-15 minutes. The spinach should be creamy. 
Puree the spinach in a blender, and return to the saucepan. 
Stir in the paneer and milk, simmer for 5 minutes, and serve.

*paneer is Indian cheese
*garam masala is a roasted spice mix
 Both are available, ready made, at Indian groceries.

Masala Mashed Potatoes
Serves 4-6

6 medium potatoes
1 tablespoon canola oil
1 teaspoon black mustard seeds*
2 dried red chiles
1/2 teaspoon turmeric powder
juice from 1/2 a lime
2 tablespoon butter
salt to taste

Boil the potatoes until soft when pierced with a fork and reserve some of the boiling water. 
Peel and mash, adding some potato water, until creamy.
Heat oil in a small pan, add the mustard seeds, cover the pan, lower heat, and wait until the popping sound stops.
Add the chiles and the turmeric until the chiles turn a dark, almost blackish, red.
Add the butter and pour the entire contents of the pan into the potatoes.
Add the lime juice and salt to taste, and serve.