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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.9
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 399.3 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 12.3 g
  • Protein: 13.8 g

View full nutritional breakdown of Phoophie's Aaloo Palak (Spinach and Potato Vegetable Curry) calories by ingredient
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Phoophie's Aaloo Palak (Spinach and Potato Vegetable Curry)

Submitted by: KOMAL53

Introduction

This is a great favourite with my family.I was introduced to this simply cooked Dish very early in my childhood by my Nanny's paternal Aunt whom everyone called "Phoophie".This dish coupled with thick Whole Wheat Rotis that she used to make using only her palms to fashion them provided the perfect accompaniment to this Curry and made with the fresh,Organic Spinach it just tasted heavenly!!!One correction I've made is that I now use Olive Oil instead of the original Butter----that does make it healthier!!! This is a great favourite with my family.I was introduced to this simply cooked Dish very early in my childhood by my Nanny's paternal Aunt whom everyone called "Phoophie".This dish coupled with thick Whole Wheat Rotis that she used to make using only her palms to fashion them provided the perfect accompaniment to this Curry and made with the fresh,Organic Spinach it just tasted heavenly!!!One correction I've made is that I now use Olive Oil instead of the original Butter----that does make it healthier!!!
Number of Servings: 6

Ingredients

    INGREDIENTS
    6 medium sized Bunches Fresh Spinach
    2 Italian Roma Tomatoes
    6 small Potatoes
    6 Serrano Peppers
    1.5 tbsp.Coriander Powder
    Salt to taste
    SEASONING
    3 tbsps. Olive Oil
    2" Fresh Ginger Root
    1.5 tsp. Cumin Seeds
    1 tsp.Turmeric Powder
    0.5 tsp.Asafoetida (Hing) Powder


Tips

Add finely minced 3-4 Cloves/Flakes of Garlic along with the minced Ginger Root and Cumin Seed.
When these turn aromatic and crisp add the Asafoetida Powder.
Add 150 gms.finely chopped Shallots or Red Onions and saute till Golden in colour.
Add Turmeric Powder and mix well.
Cover and cook for 2-3 minutes.
Now add the Coriander Powder and saute for 1 minute.
Add finely chopped Tomatoes .
Just follow the above Recipe for the rest of the Procedure.


Directions

PREPARATION
1.Finely mince the Ginger Root.
Pick,clean and wash Spinach thoroughly.
Drain Spinach and chop finely.
Scrub and wash Potatoes clean.
Cut each Potato into 4 pieces.
Wash and finely chop the Roma Tomatoes.
METHOD
Heat Oil in a non-stick Wok on low flame.
Add the finely minced Ginger Root and Cumin Seeds.
When these begin to turn crisp and aromatic,add the Asafoetida and Turmeric Powders.
Fry these for 30 Seconds.
Add the Coriander Powder and fry for 1 minute more.
Add the finely chopped Tomatoes and stir well.
Continue to fry over low flame till the Oil shows at the edges.
Add the Spinach and Serrano Peppers and cover.
When the Spinach has wilted add the Potatoes and cover once more.
The Potatoes absorb the Juices let out by the Spinach as they cook.
When Potatoes are 75 % cooked add Salt to taste.
Cover and cook till done.
Serve piping hot with hot Rotis and enjoy!!!



Serving Size: Serves 6-8 Persons

Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.






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