Aloo Palak (pototoes and spinach)

I wrote this recipe long time ago when a good friend wanted me to make a healthier version of her favorite restaurant dish Aloo Palak.

Ingredients

• 1 bag of washed and trimmed spinach (or bag of baby spinach)
• 2 cloves garlic, grated
• 1 inch fresh ginger, grated
• 1 cup finely chopped red onion.
• 1-2 Serrano peppers, chopped with seeds
• 1 big baked potato, peeled and cubed
• 1/2 teaspoon turmeric powder
• 2 tsp olive oil
• 1 teaspoon cumin seed
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 tablespoon fresh cream (optional)
• salt  to taste

Directions:

Boil water and add spinach to cook it for 4-5 minutes. Now shock the spinach by transferring it to ice water to retain green color. (Or cook spinach as per package instructions)

In the meantime bake potato in microwave or boil them with salt until done, approximately 10 minutes and set aside to cool when done.

Puree the spinach with little water.

Heat the oil in a pan. Fry cumin seeds for about a minute until they sputter. Add onion and cook till they are soft and translucent.

Add garlic, ginger, garam masala, coriander and cumin powder and the Serrano peppers. Cook for a min but keep stirring. Add Spinach Puree and salt.

Add the peeled and chopped cooked potatoes, and a little water if needed.

Simmer for few minutes till the potatoes absorb the flavor and show yellow color from turmeric.

Add fresh cream if desired right before serving. This dish could be enjoyed with rice or naan bread.