Aloo Palak (Indian Potatoes & Spinach)

By msweeney

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

Ingredients

• 300 g spinach, fresh or frozen
• 2 garlic cloves, roughly chopped
• 1 inch fresh ginger, roughly chopped
• 2 onions, chopped
• 1 -2 green chili, chopped with seeds
• 200 g waxy potatoes, peeled and cubed
• 1 teaspoon turmeric
• 4 tablespoons ghee or 4 tablespoons butter
• 1 teaspoon cumin seed
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh cream (optional)
• salt

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

1 In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes. 2 Remove from the pan and blend to a fine puree and keep aside. 3 In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done. 4 Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes. 5 Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed. 6 Simmer for few minutes till the potatoes absorb the flavor. 7 Add fresh cream if desired.