Phoophie's Aaloo Palak (Spinach and Potato Vegetable Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTS6 medium sized Bunches Fresh Spinach2 Italian Roma Tomatoes6 small Potatoes6 Serrano Peppers1.5 tbsp.Coriander PowderSalt to tasteSEASONING3 tbsps. Olive Oil2" Fresh Ginger Root1.5 tsp. Cumin Seeds1 tsp.Turmeric Powder0.5 tsp.Asafoetida (Hing) Powder
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.
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.
Nutritional Info 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
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