Sides & Appetizer’s
Aloo Palak (Indian Potatoes & Spinach)
2 servings
servings30 minutes
total timeIngredients
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
Directions
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
Serving Size
-
Calories
404.4
Total Fat
26.9
Saturated Fat
16.1
Unsaturated Fat
-
Trans Fat
-
Cholesterol
65.5
Sodium
134.7
Total Carbohydrate
38
Dietary Fiber
8.4
Total Sugars
7.3
Protein
8.7
2 servings
servings30 minutes
total time