Sunday, September 6, 2009

Aloo Palak: Pureed Spinach with Potatoes

Sorry I haven't posted in a while. I'm kind of in a cooking funk. I'll get over it soon, hopefully.

My friend, Sophie, came over recently and we tried our hand at cooking an Indian dish. The result was...okay...but not as good as something you would get in a real Indian restaurant. I didn't have cumin seeds, only cumin powder, so that might have interfered with the taste a bit. It was spicy, thanks to the peppers, but didn't have that traditional Indian flavor we were looking for. Oh well, it was worth a shot!


Aloo Palak

Adapted from Recipezaar

Serves 4

Ingredients:

2 bunches spinach
1 red onion, diced
2 green chili peppers (we used jalapenos...heh...), diced
2 cloves garlic, minced
2 large Russet potatoes, cubed
1 tsp turmeric
4 Tbs butter
1 tsp cumin powder (or seeds, if you have them)
1 tsp garam masala
1/2 tsp ground coriander

Procedure:

1. Cook spinach with onion, peppers and garlic until wilted and fragrant, about 10 minutes.

2. Meanwhile, boil the potatoes with the turmeric for 8-10 minutes, or until fork tender. (They turn yellow from the turmeric---cool!)

3. Puree the spinach mixture in a food processor or blender.

4. Heat the butter and the cumin in a large skillet over medium heat until the cumin is fragrant--be careful not to burn the butter!

5. Add the spinach mixture and simmer for about 5 mintues. Then add the drained potatoes, and heat for additional 2-5 minutes.

Serve with basmati rice and naan! Yum!


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