Aloo Palak (Indian Potatoes & Spinach)

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

300 g spinach, fresh or frozen

2 garlic cloves, roughly chopped

1 inch fresh ginger, roughly chopped

2 onions, chopped

1 -2 green chili, chopped with seeds

200 g waxy potatoes, peeled and cubed

1 teaspoon turmeric

4 tablespoons ghee or 4 tablespoons butter

1 teaspoon cumin seed

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon fresh cream (optional)

salt

Instructions

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

• Calories: 404.4
• Lipides Totaux: 26.9
• Lipides Saturés: 16.1
• Cholestérol: 65.5
• Sodium: 134.7
• Glucides Totaux: 38
• Fibres Diététiques: 8.4
• Sucres Totaux: 7.3
• Protéines: 8.7