Aloo Palak (Indian Potatoes & Spinach) Recipe #108787
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.
by -Sylvie-
30 min | 10 min prep
SERVES 2
- 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
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired.
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5 stars