Monday, February 28, 2011
Potato slices in Spinach Gravy
I try and find ways to feed Spinach to my family because unlike me they are not so much into the color green. The task is not nearly as difficult because everybody in the house loves potatoes, rather can’t do without potatoes, so pair anything with the chubby vegetable and we are good to go.
Now this recipe on the face of it may seem like Aloo-Palak and technically speaking it is Aloo (potato) and Palak (Spinach). The difference lies in the treatment of Potato and the spinach gravy itself is much simpler.
Potatoes peeled and thinly sliced – 2 medium
Fresh Spinach – 3 cups
Chopped Cilantro – half a cup
Cumin seeds – 1 tsp
Ginger – 1 medium piece
Green chilies – 2 small
Oil – as needed
Salt and pepper
Water – 2 cups
Wash, peel and thinly slice the potatoes. In a pan, heat some oil and shallow fry the potato slices golden brown in batches adding salt and pepper each time. Keep aside once done. In another vessel combine spinach, cilantro, ginger and green chilies and water. Bring to a boil and cook covered for 5 minutes. Cool and puree. Using the same pan in which potato slices were shallow fried, heat half a tsp of oil, add cumin seeds and bring to a crackle. Add the pureed spinach, salt and pepper and cook the gravy for 10 minutes. Add the potato slices to the gravy just 5 minutes before serving.
With Paratha/roti/white rice/brown rice
*frozen spinach can be used in place of fresh.
*Increase or decrease the quantity of water in the recipe depending on how thin
you want the gravy.
· Spinach is extremely rich in antioxidants and multiple vitamins and iron
· Although fresh spinach is very nutritious, these days it is recommended to eat cooked Spinach because of E. Coli and Salmonella outbreaks in the past
· Raw Spinach is HIGH in sodium, people who have been advised to watch their sodium should eat spinach in moderation.