Friday, February 15, 2008

Aloo Palak (Potatoes with Spinach)


1 1/2 cups cubed, cooked potatoes (cubes about 1/4 inch)
4-5 oz packaged spinach
1/2 cup coarsely chopped onions (red taste better)
1/8 tsp ginger paste
1/4 tsp garlic paste (or per taste)
2-3 tbspn oil (olive or vegetable)
pinch ajwain seeds
pinch cumin seeds
2 tbspn Chicken fry Masala (spice mix doesn't contain meat)
1/2 tsp garam masala
to taste salt


1. Boil potatoes as you like. Peel and cut into rough 1/4 inch cubes. Set aside.
2. Place onions, ginger and garlic paste in a blender, puree.
3. Boil water, steam spinach until wilted. Drain, puree, and set aside.
4. In a large pan or wok, heat 2 tbspn oil. Add ajwain and cumin seeds.
5. When seeds sizzle or begin to emanate a nice aroma, add the onion puree.
6. Fry the onion puree until the onion smell comes. Add the potatoes.
7. Add the Chicken fry masala and garam masala.
8. Stir fry and until the potatoes turn color from chicken fry masala (a nice red) and also brown from stir frying.
9. Add the pureed spinach. Stir, taste for and add salt per your taste.
10. Turn heat to low and continue heating until the spinach begins to absorb some of the spice taste.

Eat with roti, chappati, or rice. 4-6 servings.