I´ve never been particularly fond of spinach, because, let´s face it, it doesn´t really look that appetizing when cooked into oblivion. As a matter of fact, Aloo Palak doesn´t look that appetizing either, but I´ve become a bit more daring in recent years so I decided to sample a bite when my mother ordered it in an Indian restaurant a couple of months ago. Turns out spinach doesn´t taste like spinach when you pair it with plenty of spices, and anything potato is always good news!
Here´s what you need (for 2 moderate servings):
- 1/2 package frozen spinach in cubes, thawed
- 1/2 package (ca. 250g) pre-cooked potato wedges or pommes parisienne
- approx. 50ml. water
- pinch of salt
- 1 tbsp oil
- 1 small onion, diced
- 1 tsp ginger paste or fresh ginger, minced
- 1 tsp garlic paste or fresh garlic, minced
- 1/2 tsp coriander powder
- 1/4 tsp each of ground cumin, curry powder and salt
- 1/8 tsp each of chili powder and turmeric
- pinch of cinnamon
- 2 1/2 tbsp non-dairy cream (I prefer rice cream)
Put the thawed spinach with water and pinch of salt in a blender (the Magic Bullet is ideal for this) and blend smooth. Heat the oil in a pan and fry the potatoes until they are slightly browned. Add the onions, ginger and garlic, and sauté until the onions are translucent. Add the spices and sauté for a minute (add a splash of water if the spices stick). Pour in spinach and mix well with the spices and potatoes. Cover and simmer 7 minutes. Turn off heat and allow to sit 2-3 minutes. Stir in the cream. Turn heat to medium/low. Cook uncovered 5 minutes or until sauce thickens.
Serve with rice, roti and/or chapatis.
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