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Spinach with Potatoes – Aloo Palak

Serves: 4
500 g (1 lb) new potatoes
1 bunch spinach
– Spices –
2 tablespoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cummin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander powder
1/2 teaspoon ground cummin
2 fresh green chillies, slit and seeds removed
1 teaspoon salt to taste
approximately 1/2 cup water
1/2 teaspoon grated nutmeg

Scrub the potatoes well and cut into small cubes. Wash the spinach in several changes of water. Discard tough stems and put into a large saucepan with just the water that clings to the leaves. Cover and steam for 10 minutes or until tender, then chop roughly. Do not discard any liquid in pan.

In a large frying pan or karahi heat the ghee or oil and fry mustard and cummin seeds until mustard seeds pop. Cover pan or they will fly all over the stove. Add turmeric, coriander, cummin and the chillies. Add potatoes, stir and fry for a few minutes, then add salt and about S cup water, cover and cook for 10 minutes. Add spinach, stir, cover and cook for 5 or 10 minutes longer. Sprinkle nutmeg over and serve with rice or chapatis.

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