Aloo Palak (Indian Potatoes & Spinach)

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 300  g spinach, fresh or frozen
• 2  garlic cloves, roughly chopped
• 1  inch fresh ginger, roughly chopped
• 2  onions, chopped
• 1 -2  green chili, chopped with seeds
• 200  g  waxy potatoes, peeled and cubed
• 1  teaspoon turmeric
• 4  tablespoons ghee or 4  tablespoons butter
• 1  teaspoon cumin seed
• 1  teaspoon garam masala
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1  tablespoon  fresh cream (optional)
•  salt

Directions

1. In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
2. Remove from the pan and blend to a fine puree and keep aside.
3. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
4. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
5. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
6. Simmer for few minutes till the potatoes absorb the flavor.
7. Add fresh cream if desired.