Aloo Palak
Spinach with Potatoes taste best with boiled rice
Ingredients:
1\2 kilogram potatoes
1 bunch spinach leaves,fresh
1 medium onion skinned and finely chopped
1 teaspoon ginger, peeled and ground
1 teaspoon garlic (crushed)
1 - tomato, roughly chopped
1 teaspoon salt.
1 teaspoon chili powder
1 teaspoon cumin powder
1\4 teaspoon turmeric powder (haldi)
How to Cook:
1. Boil the potatoes in their jackets so that they are almost tender but not completely cooked. Set them aside to cool.
2. In the meantime wash the spinach thoroughly with plenty of water.
3. Place spinach in a covered saucepan and cook gently for 10-15 minutes until tender. Chop the spinach when it is cool enough to handle and reserve.
4. Heat oil in a skillet, add onions and saut? until golden brown. Add ginger and garlic and stir fry for a minute. Add chopped tomato, salt, chili powder, cumin powder and turmeric powder. Cook for 5-8 minutes or until tomatoes are reduced to pulp.
5. When the potatoes are completely cool, peel them and dice them into small cubes.
6. Add potatoes and spinach to the tomato mixture, mix well, cover the pan and simmer over low heat for 5-8 minutes. During this time you may need to open the pan once or twice to stir the vegetables around to prevent them from sticking to the bottom of the pan.
Serve with boiled rice or nan.
This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Spinach with Potatoes taste best with boiled rice
Ingredients:
1\2 kilogram potatoes
1 bunch spinach leaves,fresh
1 medium onion skinned and finely chopped
1 teaspoon ginger, peeled and ground
1 teaspoon garlic (crushed)
1 - tomato, roughly chopped
1 teaspoon salt.
1 teaspoon chili powder
1 teaspoon cumin powder
1\4 teaspoon turmeric powder (haldi)
How to Cook:
1. Boil the potatoes in their jackets so that they are almost tender but not completely cooked. Set them aside to cool.
2. In the meantime wash the spinach thoroughly with plenty of water.
3. Place spinach in a covered saucepan and cook gently for 10-15 minutes until tender. Chop the spinach when it is cool enough to handle and reserve.
4. Heat oil in a skillet, add onions and saut? until golden brown. Add ginger and garlic and stir fry for a minute. Add chopped tomato, salt, chili powder, cumin powder and turmeric powder. Cook for 5-8 minutes or until tomatoes are reduced to pulp.
5. When the potatoes are completely cool, peel them and dice them into small cubes.
6. Add potatoes and spinach to the tomato mixture, mix well, cover the pan and simmer over low heat for 5-8 minutes. During this time you may need to open the pan once or twice to stir the vegetables around to prevent them from sticking to the bottom of the pan.
Serve with boiled rice or nan.
This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.