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  • Palak Aloo
    Spinach and Potatoes

    YIELD: 3 CUPS / 710 ML
    TOOLS: You’ll need a heavy-bottomed, 4-quart / 4-L sauté pan with a lid.

    I can’t tell you how many people have emailed me asking that I include this recipe in this cookbook. Apparently it’s a favorite even beyond our household.

    • 2 tablespoons ghee or vegetable oil
    • 1 teaspoon cumin seeds
    • ½ cup /80 g minced yellow or red onion
    • 1½ teaspoons plus 1 pinch salt, divided
    • 1 (1-inch / 3-cm) piece ginger, peeled and grated
    • 3 cloves garlic, peeled and minced
    • 12 small red potatoes with skin, each chopped in 8 pieces
    • 1 teaspoon turmeric powder
    • 1 teaspoon Garam Masala
    • 1 teaspoon red chile powder or cayenne pepper
    • 8 ounces /230 g fresh or frozen spinach, chopped (should yield 4 cups / 950 mL)
    • 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • 1 tablespoon water (optional)
    • Brown or white basmati rice, Roti, or Naan, for serving
    1. In a heavy-bottomed, 4-quart / 4-L sauté pan over medium–high heat, warm the ghee. Add the cumin seeds and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
    2. Add the onion and the pinch of salt to the sauté pan and cook for 1 minute, until the onion has slightly browned and is opaque. Add the ginger and garlic and cook for 4 minutes, until the mixture is browned. You’ll want to be sure to mix this as it cooks so that it does not stick to the bottom of the pan. If it starts to stick, just add a little water about a teaspoon at a time. You don’t want to add too much.
    3. Add the potatoes to the sauté pan and cook, stirring well, for 2 minutes, until cooked through. Add the turmeric, Garam Masala, and red chile powder. Stir well and cook for 1 minute.
    4. Add the spinach, the remaining 1½ teaspoons of salt, and the fresh chiles to the sauté pan. Stir well and cook for 2 to 3 minutes. If the vegetables start to stick to the pan, add the water.
    5. Raise the heat to high and cook for 2 minutes to remove any excess moisture.
    6. Reduce the heat to low, cover, and cook for 20 minutes, until the potatoes are soft. Remove from the heat. Stir well.
    7. Transfer to a serving bowl and serve immediately with the brown or white basmati rice, Roti, or Naan.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.