Aloo Palak (Indian Potatoes & Spinach) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I got this aloo palak recipe from , 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 |
Directions:
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.
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