ALOO PALAK (INDIAN POTATOES & SPINACH)
I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.
Provided by -Sylvie-
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- 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.
Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7
LAZY ALOO PALAK
I can't help but to find a quick and easy way (if I can) to make certain dishes, I have a tendency to be impatient, especially when I'm CRAVING something.
Provided by ShoeDiva
Categories Spinach
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In microwave safe bowl add peeled potatoes, 1 teaspoons of curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt.
- Coat potatoes with spices, and cover with saran wrap. Microwave until potatoes are soft (since microwaves vary upon wattage 7-9 minutes should do).
- I like to microwave the frozen spinach in the box that it comes in 7-9 minutes (thats if you forgot to thaw it out). In a doubled paper towel (if it's not Bounty you'll need 4) squeeze the water out from the spinach.
- In a saucepan add potatoes and the water that was made from being NUKED in the microwave, add heavy cream or the milk/cornstarch mixture. Add the diced onion and stir. Add drained spinach, 2 teaspoons curry powder, 1 teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon crushed red pepper, 1 teaspoon powdered ginger, 1 teaspoon kosher salt and 1 teaspoon cumin. Stir & Simmer for 5 minutes.
- DONE!
Nutrition Facts : Calories 189.7, Fat 6.6, SaturatedFat 3.7, Cholesterol 20.4, Sodium 1516.7, Carbohydrate 29.6, Fiber 6.1, Sugar 3.1, Protein 6.2
ALOO PALAK
This is one of my favorite dry sabjis. If you like Aloo Methi, then you'll love this dish, too. Goes great with parathas or with some plain rice and ghee.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
- Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 11.5 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 137.1 mg, Sugar 0.6 g
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