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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