Aloo Palak (Indian Potatoes & Spinach) - cooking recipe
Ingredients
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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
Preparation
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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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