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Aloo Palak (Spinach and Potato Curry)

Aloo Palak (Spinach and Potato Curry) comes together with Potatoes, Fresh Spinach Or Frozen Thawed, Onion, Fresh Ginger Root, and Garlic. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 lb
• 1 lb
• 1
• 1 tsp
• 2
• 1/2 tsp
• 2 tsp
• 2

Method (preview)

1. 1

   1. Scrub potatoes and boil them in their skins until almost, but not quite, done. Leave to cool, then cut into small cubes.

2. 2

   Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan.

3. 3

   Cool and chop (reserve any remaining liquid).

4. 4

   For frozen spinach, just defrost and chop.

5. 5

   Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate).

6. 6

   Measure the spices out into a little bowl.

7. 7

   Let it stick slightly from time to time to get that fried smell.

8. 8

   Add the ginger and garlic to the pan and stir for a moment.

9. 9

   Add the spices, and a little more water if necessary.

10. 10

    Cook for a few minutes, then add the tomato.

11. 11

    Cook gently 3-5 minutes.

12. 12

    Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking.