>Been on an Indian kick lately, and would love to make some vegan VLF Nan
>and a dish I don't know the name of, but it's kind of a potato-spinach
>curry. If you've heard of them, have a recipe or any ideas, please let me
>or the list know.
Palac Aloo (potato and spinich recipe) is one of my favorites. I
seem to remember it as being very oily. However, I found the following
recipe at: http://sunsite.auc.dk/recipes/english/cat78.html "Morten's
Recipe Collection," and it is oil free. He has plenty of other Indian
recipes there as well!
>Palak Aloo (Chunks of Potato Cooked with Fresh Spinach)
>14 oz. fresh or frozen spinach
>1/2 lb. potatoes
>1/4 tsp fenugreek seeds
>1/2 tsp cumin seeds
>scant 1/3 cup chopped tomato
>1/4 tsp tumeric
>1/2 tsp chili powder
>optional-if you can find fenugreek leaves (menthi) replace 2 0z.
>of spinach with it, removing hard stems.
>Weigh spinach weigh it after you remove the stems and chopped it. Wash
>thoroughly and drain in colander (unless prewashed, spinach is grown in
>sand and very dirty). If using frozen spinach, defrost, and drain in
>colander. Scrub taters don't peel 'em. Cut into quarters, then cut each
>quarter into 2 pieces, making 8-12 pieces per tater. Pam or use good
>nonstick heavy pan and dryfry seeds. Just before they scortch and burn the
>house, add tomato, tumeric, chili (salt is always optional). Mix and cook
>for 30 seconds. Add the spinach and tater and mix well so vegies get
>coated in the spices Cover pan and simmer for 15-20 minutes. If still a
>little moisture, remove lid and let it dry out by cooking rapidly over
>medium heat for a >few minutes, but don't let it burn!
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