AALOO PALAK - Potatoes and Spinach Vegetable Mix
AALOO PALAK - Potatoes and Spinach Vegetable Mix

AALOO PALAK - Potatoes and Spinach Vegetable Mix

image

This is a simple and comforting dish that is perfect as a main course or a side dish. The spinach is cooked in a rich masala (curry base) before the potatoes are added.

Ingredients

  • Potatoes: 2 medium, peeled and cut into cubes
  • Spinach: 1 bunch of fresh spinach (about 4-5 cups), washed and chopped, OR 1 (10-oz) package of frozen chopped spinach
  • Our CURRY BASE (Masala)
  • Shan Vegetable Masala Mix: 3 -5 tablespoons
  • Oil: 5 tablespoon
  • Green Chilies: 1-2, slit lengthwise (optional)
  • Garnish: Fresh cilantro, chopped (optional)
  • For the Tadka (tempering):
    • Garlic: 2-3 cloves, finely cut
    • Cumin Seeds: 1/2 teaspoon
    • Oil: 6 tablespoons

Directions

  1. Boil the Potatoes: Place the potato cubes in a pot of water and boil until they are just tender, but not completely soft. They should still hold their shape. Drain them and set them aside.
  2. Prepare the Base: In a separate large pot, heat your prepared CURRY BASE (Masala) over medium heat. Add the Shan Vegetable Masala Mix and stir for about a minute until fragrant.
  3. Cook the Spinach:
    • If using fresh spinach, add the chopped spinach and the green chilies (if using). Stir well. The spinach will quickly wilt down.
    • If using frozen spinach, you can add it directly from the package. It will melt and integrate into the sauce as it heats up.
  4. Combine and Finish: Once the spinach has wilted and a lot of the water has evaporated, add the par-boiled potatoes to the pot. Stir gently to combine everything, making sure the potatoes don't break. Cook for another 5 minutes to let the flavors meld.

The Final Tadka (tempering)

  1. In a small pan, heat the tadka oil over high heat. Add the finely cut garlic.
  2. Cook the garlic until just before it starts to change color. Immediately add the cumin seeds. This will allow the oils from the garlic and cumin to mix together.
  3. As soon as the garlic turns golden brown, remove the pan from the heat and pour the hot tadka directly over the Aaloo Palak Sabzi.

Secret Tip: Adding a little bit of milk or cream at the end of the cooking process will dampen the spinach's strong flavor and make it a little less bitter or "spinachy."