The following recipe is a favorite of mine. It's healthy, filling, and makes a wonderful lunch to look forward to the next day, getting even more flavorful as it sits overnight. No picture, though. Well, if I were to post a picture you probably wouldn't be willing to try this dish, and that would just be sad. Aloo Palak (Indian potatoes and spinach) is fantastic tasting, but it's a little funky on the eyes. Pureed spinach with chunks of potatoes aren't that appealing to look at, but the combination (with lots of aromatic spices) makes for a delicious side to an Indian-themed dinner.
I have made Aloo Palak several times, but it's been a while and my son didn't remember it. His first thought (as a 7 year old) was "ewww," but upon actually taking a bite he declared it fantastic and told his little sister she had to try it because it was a "treat." Enjoy!
Aloo Palak
10 oz frozen spinach
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 onion, chopped
1-2 green chilies, chopped (I use roasted Anaheim peppers because they're mild, but use what you prefer, to increase the heat factor if you don't have picky little kids to feed)
4 medium sized red or yukon gold potatoes, peeled and cubed
1 tsp turmeric
2 tbsp butter or ghee
1 1/2 tsp cumin
1 tsp garam masala
1/2 tsp coriander
salt, to taste
Place the cubed potatoes in a saucepan and cover with cool water. Add the turmeric and a pinch of salt. Cover and cook until tender, about 10 minutes.
Meanwhile, cook the spinach with the garlic, ginger, onion, and chilies about 5 minutes, stirring often. Transfer to a food processor and puree.
Heat the butter over medium heat and add the cumin, garam masala, and coriander. Stir about 30 seconds, or until fragrant. Add a pinch of salt and stir in the spinach puree. Drain the potatoes, saving 1/2-1 cup of the cooking liquid. Add the drained potatoes and stir to coat, adding some of the cooking liquid if necessary, to thin the puree. Serve.
Makes 4-6 servings.
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