Date: Mon, 8 Sep 1997 18:08:56 +0100 (BST)
From: "Kate L (for Cake) Pugh" (pugh@maths.ox.ac.uk)
*Aloo Palak (Spinach & Potato Curry)*
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Recipe adapted from Sameen Rushdie's `Indian Cookery'
Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan
and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks.
1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes
1. Scrub potatoes and boil them in their skins until almost, but not
quite, done. Leave to cool, then cut into small cubes.
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. Cool and chop (reserve any remaining
liquid). For frozen spinach, just defrost and chop.
3. Chop the onion finely, crush or finely chop the garlic and finely
chop the tomatoes (keep them all separate). Measure the spices out into
a little bowl.
4. Now brown the onion in a little vegetable stock or water until golden
brown - about 10 minutes perhaps, topping up with hot water as
necessary. Let it stick slightly from time to time to get that fried
smell.
5. Add the ginger and garlic to the pan and stir for a moment. Add the
spices, and a little more water if necessary. Cook for a few minutes,
then add the tomato. Cook gently 3-5 minutes.
6. Add the potatoes and spinach, mix well then cover and simmer gently
until ready, stirring once or twice to prevent sticking. It's done
whenever the potatoes are cooked to your liking and the spices have
permeated the vegetables.
kwvegan vegan