I had some spinach that needed to meet its Maker, and a couple of potatoes that were starting to think about becoming manky… so I searched for “spinach potatoes Indian” et voila! Here it is!
This recipe met a simple requirement: I had almost all the ingredients. I followed it pretty closely, except my potatoes refused to boil (the pan was too small and I was afraid of a turmeric boil-over, so I didn’t have them on high enough heat), so they eventually just got fished out of the pan and stuck in the microwave in a bowl on the “potato” setting. Sometimes simple is best, people. lol
A note to Celiacs and others following a strictly gluten-free diet: a lot of Indian recipes call for asafoetida, or hing. Almost all hing, from my research, seems to be cut with wheat flour. There’s one brand – I think it’s Frontier Naturals – that’s cut with rice flour instead of wheat, so that’s a very important consideration for us! Always ask at Indian restaurants if your meal will have hing in it before you order. Also, many hing labels I’ve seen in the past only list the asafoetida – not the wheat flour. So be careful!! I just leave it out of my cooking, because no amount of authenticity is worth the amount of illness that happens when I get glutened. :} One of the things I liked about this recipe is that it didn’t call for hing!
- 300g spinach, fresh or frozen (I used a bag of fresh)
- 2 garlic cloves, roughly chopped
- 1inch fresh ginger, roughly chopped
- 2 onions, chopped (I only had most of 1 large onion)
- 1 -2green chili, chopped with seeds (I added chili powder instead)
- 200g waxy potatoes, peeled and cubed
- 1 teaspoon turmeric
- 4 tablespoons ghee or 4 tablespoons butter (I used ghee)
- 1 teaspoon cumin seed
- 1 teaspoon garam masala
- 1⁄2teaspoon ground coriander (um, didn’t have this)
- 1⁄2teaspoon ground cumin
- 1tablespoon fresh cream (optional) – (nope)
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes. (I waited and added the chili powder at the end, with the other spices. Also, I cooked these in some ghee, although no oil is specified.)
- Remove from the pan and blend to a fine puree and keep aside. (I didn’t do this; I wanted to keep it chunky. I like chunky. lol)
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done. (Yeah. This totally didn’t happen. See note above)
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes. (You want the cumin seeds to crackle!)
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired. (I didn’t, but I bet this would be delish.)
I made some jheera rice (recipe to come soon; in the meantime, you can find lots of recipes for this online!) and spooned a little of the aloo palak on top. Heavenly!!