Recipe#11779

Title: Aloo Palak

Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes 
 From: prem@prem.lbl.gov (Prem!) 
 Subject: VEGAN: Indian: Spicy Spinach and Potatoes 
 Message-ID: <2nfdj3$2t2@overload.lbl.gov> 
 Date: Thu, 31 Mar 1994 21:15:23 GMT 
 Archive-Name: vegan/indian-aloo-palak 

1 can (16 oz) chopped Spinach,  drained
 1/2 pound (2 large-size)     potatoes, cut in chunks 
 1 - 2 tablespoons ghee or vegetable oil
 1 medium sized onion, sliced into thin strips
 2-3 tablespoons  water
 6 whole black peppercorns, crushed coarsely.
 2 cloves of cardamom (elaichi), crushed.
 1 teaspoon ground coriander
 1 teaspoon cumin powder
 1 clove garlic, crushed.
 1 inch fresh ginger, peeled and cut into small matchsticks.
 1 fresh red chili, seeded and finely shredded (or pinch of chili powder)
 salt
 Optional: 
 some blanched, slivered almonds, cashews.
 sliced mushrooms, added with the onions.
 for "mughlai" taste, replace cumin powder (jeera)
 with fennel seeds (saunf)
 1 saucepan
 1 bowl of water to soak potato chunks
 Serves:
 6 as a side dish
 3 as a main dish
 Procedure:
 Soak the potato chunks in a small bowl full of water until you
 need to use them.
 Heat ghee/oil in the saucepan on medium-low heat.  When oil is hot,
 reduce heat to low;  add the crushed peppercorns, cardamom seeds
 and almonds/cashews and saute gently for 2-3 minutes.
 Add the chili, ginger, onion and garlic to the saucepan and raise
 heat to medium.  Cook for a further 3-4 minutes, stirring lightly
 to prevent browning or burning.
 Stir in the spices and salt and mix well.  Drain the potato chunks
 and add them (without the water).    Stir vigorously as you turn the
 heat up, until potatoes are half baked and are covered thoroughly
 with the rest of the stuff. (you can add a little turmeric too at
 this point, though it isn't essential).
 Reduce heat back to medium and add about 2 tablespoons of water.
 Bring to a boil, lower heat and simmer, stirring occassionally.
 Gently stir in the spinach and simmer for about 20 minutes until
 the potatoes are tender.  Add a small quantity of water if necessary.
 Don't add too much water.  This is a moist dish, not a liquid one.
 Cover it.  Turn the heat off.  It's done.
 The intensity of heat you use to cook is crucial.  So follow the
 guidelines exactly.  When in doubt, be conservative and use low
 heat, it will just take a few more minutes, that's all.
 Adding too much water will ruin it.
 As already mentioned, replace cumin powder with fennel seeds for
 a mughlai taste.
 You can add a few fresh green peas to the equation.  If you are
 using fresh or dried peas, soak them accordingly and add early.
 If you're using frozen peas, you can add them after the potatoes.
 You can sprinkle a very small pinch of masala towards the end of
 the process, though I prefer not to, since masala can overpower
 the other flavours.
 Squeeze a lemon (or some concentrate) just before serving, or
 offer a few slices of lemon individually on the side. 
 Add some paneer/feta cheese chunks, or even tofu while saute'ing.
 Puree all or part of the spinach in a blender.
 If you plan to use this as filling for lasagna, either cut the 
 potatoes into small pieces or replace them altogether with peas.