Aloo Palak
Indian-Style Potatoes and Spinach
- 4 large russet potatoes
- 1 t. cumin seeds
- 1 onion, chopped
- ½ t. turmeric
- 1 t. ground coriander
- 2 t. mild (Madras style) curry powder
- ½ t. cayenne pepper
- One 15 oz can diced tomatoes
- Two 10 oz packages frozen chopped spinach, thawed and squeezed to remove excess liquid
- 1 t. salt (or to taste)
Boil, bake or steam the potatoes until tender. When cool enough to handle, peel and dice into 1” cubes. Set aside.
Heat a little water in a skillet. Add the cumin seeds and fry for a few seconds until seeds pop. Then add the onion, turmeric, coriander, curry powder, and cayenne, along with a little more water to prevent sticking. Cook and stir until the onion is translucent. Add the tomatoes, spinach, and salt. Mix well. Reduce heat to medium-low, cover, and cook for 10 minutes until flavors blend. Toss in the diced cooked potatoes and stir gently to combine. Cook for another 5 minutes until heated through.
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