Home-made Aloo Palak

A few weeks ago (more than a few, honestly) when left to my own devices for dinner, I decided to try to make one of my favorite indian foods, aloo palak. I didn't attempt the naan (though I hear it's fun and not too difficult!) and bought it instead. I used a recipe by Emeril Lagasse found on the Food Network website, which obviously I will write out for you, with my own edits (I streamlined quite a bit of the process, because I'm lazy).

It's not the prettiest, but it's darn tasty

Aloo Palak

• 3 tablespoons clarified butter or vegetable oil(I used the latter)
• 1 pound yellow onions, chopped
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 jalapeno peppers, stems and seeds removed, chopped
• 1 pound fresh spinach, stems removed and well rinsed
• 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala, or curry powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon cayenne
• 1/4 cup heavy cream   

Heat 2 tablespoons of the oil in a large saute pan or saucepan over medium-high heat. Add the onions, garlic, ginger, and jalapenos and cook until tender, about 3 minutes. Remove from the heat. 

Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Remove with a slotted spoon. 

Place the onion mixture and spinach in a blender or food processor and blend on high speed to make a paste. Set aside. 

Place the potatoes in a medium saucepan of water to cover by 1-inch. Add the teaspoon of salt and the turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Drain in a colander. 

Heat the remaining tablespoon of oil in a large saute pan or skillet (I used the same one). Add the garam masala, cumin seeds, and cayenne, and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute. Add the potatoes and 1/4 cup of water, and cook, stirring, until the potatoes absorb the water, about 2 minutes. Return mixture to food processor and puree. (I didn't do this, because it seemed complicated, and I like the chunks of potatoes in my aloo palak). Add the cream and cook until thick, about 1 minute.

Overall, it was delicious and quite spicy and wonderful. I ate it ALL up. (With some jasmine rice, which is pretty simple. I usually do about a 1/4 cup rice for just me, cover with water and boil gently with lid on until the water is all absorbed, then fluff with fork). Delicious.