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Recipe Name: Aloo Palak (spinach And Potato Curry) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) 700g potatoes
1 Pound(s) 450g fresh spinach
weighed without stalks
frozen thawed
1 Onion
1 Teaspoon(s) Grated fresh ginger root
2 Garlic cloves
1/2 Teaspoon(s) turmeric powder
2 Teaspoon(s) Cumin seeds
1 Teaspoon(s) Red chilli powder, or to
taste and depending on
2 Tomatoes
Recipe adapted from Sameen Rushdie's `Indian Cookery' Serves 6 as part
of a mixed meal, maybe 3-4 on its own with rice/naan and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks. Scrub potatoes
and boil them in their skins until almost, but not quite, done. Leave
to cool, then cut into small cubes. Meanwhile, if using fresh spinach
or kale, remove the coarse stalks then rinse and cook gently for 10
minutes, in just the water clinging to the leaves in a covered pan.
Cool and chop (reserve any remaining liquid). For frozen spinach, just
defrost and chop. Chop the onion finely, crush or finely chop the
garlic and finely chop the tomatoes (keep them all separate). Measure
the spices out into a little bowl. Now brown the onion in a little
vegetable stock or water until golden brown - about 10 minutes
perhaps, topping up with hot water as necessary. Let it stick slightly
from time to time to get that fried smell. Add the ginger and garlic
to the pan and stir for a moment. Add the spices, and a little more
water if necessary. Cook for a few minutes, then add the tomato. Cook
gently 3-5 minutes. Add the potatoes and spinach, mix well then cover
and simmer gently until ready, stirring once or twice to prevent
sticking. It's done whenever the potatoes are cooked to your liking
and the spices have permeated the vegetables. Posted to fatfree
digest V97 #204 by "Kate L (for Cake) Pugh" <> on
Sep 8, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1239
Calories From Fat: 68
Total Fat: 8g
Cholesterol: 10.3mg
Sodium: 3358.1mg
Potassium: 4919.8mg
Carbohydrates: 252.4g
Fiber: 40.6g
Sugar: 31.8g
Protein: 56.1g

Scale this recipe to Servings [?]