Aloo Palak

New: November 2020

INGREDIENTS

1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen

2 large russet potatoes (300 grams) peeled and cubed

1/4 cup neutral oil such as grapeseed or avocado

1 tbsp ghee (or sub butter) optional

2.5 tsp cumin seeds

1 medium onion finely chopped

2 green chili peppers slit in half

4 cloves garlic crushed

1/2 inch piece ginger crushed

2 medium to large tomato finely chopped (about 170 grams)

2 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1/4 tsp red chili powder

¾-1 tsp salt or to taste

1 tsp garam masala optional

1 tsp freshly squeezed lime or lemon juice

INSTRUCTIONS

Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, ricerice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

*I use the pulse function to chop the onion and tomato as well.

**To boil the potatoes: place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender enough so that a fork can slide easily through the center, they’re done. Drain and set aside. 

From: https://www.teaforturmeric.com/easy-spinach-potato-curry-aloo-palak/