A L U P A L A K for the win on Meatless Monday!
My new cooking range has been installed and already in action. I wanted to inaugurate it by making customary dessert but my nanny got to it first and made Maya pancakes. I think they count as dessert, so perfect!
Weekends are for partying and weekdays are for work. When and how do we catch up? I cut the partying off and spent all of Sunday purging closets and reorganizing. While it’s still relatively wintery outside, spring is definitely in the air and I’m ready for a cleaner and lighter home. Along with this, I felt we have been indulging in quite a bit of meat lately, so why not a meatless dish?
I made quick and easy Alu Palak for dinner last night. We’ll be eating it again today! I used tiny potatoes to make this dish and we absolutely loved it. There’s just something special about small potatoes. I left the skin on for extra flavor and fiber.
Course: Entree
Cuisine: Indian, Pakistani
Servings: 4 to 6
Total time: 45 minutes
Ingredients:
Chopped frozen spinach (or fresh, chopped) 20 ounce
Potatoes – 2 medium, cut into 1 inch pieces; or 6-7 tiny round, cut into halves. I kept the skin on.
Onion – 1 medium, sliced
Tomatoes – 2 medium, diced
Oil – 2-3 tbsp
Ginger/Garlic Paste 1 heaping tbsp
Red chili powder – 1 tsp or to taste
Salt – 1 tsp or to taste
Turmeric – ⅓ tsp
Coriander powder – 1 tsp
Instructions:
1. Add oil to hot skillet and saute onion till golden
2. Add garlic/ginger paste and satue for 1-2 more minutes
3. Add tomatoes and cook till oil separates
4. Add all spices and cook for few more minutes
5. Add potatoes and stir fry them for 5 to 6 minutes. This helps them get a lightly ‘fried’ coating on the outside.
6. Add Spinach and mix in. Spinach will let its own water. Once this happens, turn flame down to low and partially cover. Stir occasionally. Add ¼ cup water if it starts to stick at the bottom. Cook for approximately 15 to 20 minutes or until desired dryness is achieved and potatoes are tender.
7. Serve with roti, paratha or boiled rice.
