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Indian Potatoes and Spinach (Aloo Palak)

March 12, 2009

This is a dish I kind of made up, although it is a traditional Indian dish.  I just didn’t have a recipe and did a little guesswork on the ingredients.  It turned out really well, especially after I added 3 tablespoons of butter to give it some body.  And, this was even better after sitting overnight because the spices melded together.  This was a great accompaniment to the Rajma I posted yesterday.  Serves 6.


4 medium red skinned potatoes, washed and cut into 1″ dice

1 T vegetable oil

3 T unsalted butter

1 onion, finely chopped

2 T chopped fresh ginger

1 Serrano pepper, minced (I left the seeds in)

2 cloves garlic, minced

1 t salt, or to taste

1 t ground cumin

1 t ground coriander

1 t Madras curry powder

1 t garam masala

2-10 oz packages frozen chopped spinach, defrosted and as much water squeezed out as possible


Place cubed potatoes in a small pot and cover with cold water.  Cover pot and cook over high heat until boiling.  Lower heat a a simmer and cook until tender, about 10 minutes.  Drain potatoes and set aside.

In a large skillet, melt butter and oil over medium heat.  Add onion and ginger and cook, stirring, until softened, about 5 minutes.  Add Serrano pepper, garlic, salt and spices and cook, stirring for a minute to toast the spices.  Add spinach and 1/2 c water and stir to incorporate.  Add cooked potatoes and cook mixture over medium heat, uncovered, for 5 minutes to let the flavors meld.  Add more water if necessary so the mixture is moist, but not watery.  Serve hot.

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