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Nutrition Facts
Serving Size 1 (472g) Recipe makes 2 servings The following items or measurements are not included below: 1 inch fresh ginger
Calories 406
Calories from Fat 241		(59%)
Amount Per Serving		%DV
	Total Fat 26.8g	41%
	Saturated Fat 16.1g	80%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 133mg		5%
Potassium 1567mg		44%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 8.0g	32%
	Sugars 7.4g
Protein 8.5g		16%
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Aloo Palak (Indian Potatoes & Spinach)

Recipe #108787 | 30 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: -Sylvie-
Jan 19, 2005

I got this 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.

SERVES 2 (change servings and units)

Ingredients

300 g spinach, fresh or frozen
2 cloves garlic, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1-2 green chilies, chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon turmeric
4 tablespoons ghee or 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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Featured Reviews for This Recipe

From: EmilyStrikesAgain

On Nov 1, 2009

This was good. Omitted the fresh cream (and used margarine) to keep this vegan. The ratio of potatoes to spinanach was too high for us- next time I would use more spinach or just add less potatoes. Made a good amount of food, about 3 hearty or 4 small servings.

0 people found this review helpful

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From: run for your life

On Oct 28, 2009

Great recipe! I used regular potatoes and it turned out fine. Thanks for posting!

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From: Shakahari

On Sep 16, 2007

Fantastic recipe! I didn’t have waxy potatoes on hand but it still worked well with regular potatoes. I also cooked the ingredients differently in order to brown the onions and fry the spices as is common in Indian cooking. My cooking method is as follows: First saute the garlic, ginger, onions and green chili together till the onion started to brown. Then add the spinach and cook till it wilts and puree. Cook the potatoes without any turmeric or salt till almost done (I just cut into cubes and microwaved for about 5 minutes.) In a deep fry pan fry the cumin seeds for about 20 seconds till they start to lightly brown and then add the turmeric and other powdered spices and fry for about 20 seconds to bring out the flavor. Add the spinach-onion paste, salt, and potatoes and cook for a few minutes for the flavors to absorb and the potatoes to fully cook.

8 people found this review helpful

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From: eatrealfood

On Jan 23, 2005

this was a very nice variation on the usual paneer palak that i make using pretty much this method. i followed your recipe exactly, and did include the cream (but of course!) thanks for posting - it didn't occur to me to put together something like this till i saw your recipe, and being snowed in and unable to go out to replenish my veggie store, it was a very good recipe to make do with whatever i had at home.