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palak-aloo recipe

Date:    Tue, 09 Nov 93 09:36:45 CST
 From:    mindy.s.mymudes@uwrf.edu
 adapted from Indian Lowfat Cooking
                               The key to a healthy and exotic
                               Roshi Razzaq
                               Chartwell Books, Inc.
                               1993 Quintet Publishing
                               A division of Book Sales, Inc
                               110 Enterprise Ave.
                               Secaucus, NJ 07094
 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!
 kwvegan vegan