As you know, I’ve been doing a CSA, and I had some spinach left over from the stir-fry I made with some of the other greens. I had stored it in a plastic bag in the fridge and one week on, it was still fresh and green – no wilting. The only other vegetables I had were onions and potatoes. So, aloo-palak it was. It was quite good, and much better than when I used the frozen spinach. We have some chard coming up in the garden, and I think it will be wonderful with chard as well.
Prep time: 20 minutes
Cooking time: 15-20 minutes
You need: Three large potatoes; 3 small bunches baby spinach (or one large bunch regular spinach); 1 small red onion; 1/2 tsp cumin seeds/jeera; 1/2 tsp mustard seeds/sarson; 1/4 tsp turmeric/haldi; 1/4 tsp daily masala or garam masala
- Peel and chop the potatoes into 1/2″ pieces.
- Wash, drain, and shred or chop the spinach.
- Finely chop the onion.
- Heat 2 tbsp oil in a wok/kadhai.
- Add the cumin seeds, mustard seeds, and daily/garam masala. Stir well and turn the heat down to medium.
- Add the onion. Cook for 3-4 minutes.
- Add the potatoes. Stir well. Sprinkle salt to taste, and turmeric over the top. Stir well.
- Cover and cook for 5 minutes. If it “catches” on the bottom, add 1/4 cup water and stir. Cover again.
- Add the spinach. Stir well until they cook down a bit. Cover and cook until potatoes are done (until they are cooked through but not squishy).