This week’s CSA box included plenty of potatoes and spinach, so this dish was an obvious choice. The recipe below is modified from a few different sources online.

Lisa says:

This is *so* good.

Chris says:

It really is — I love that combo of spinach and potatoes.

Lisa says:

Did you mention that we’re currently eating this with delicious garlic naan and some saffron rice?

Chris says:

No, I didn’t… but I guess you just did.

Lisa says:

Can we have this every week?

Chris says:

Yes, please.

Aloo Palak
———–
1 bunch spinach
1/2 bunch cilantro
3 cloves garlic, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1 green chilies, chopped with seeds
1/2 lb potatoes, peeled and cubed*
(*We actually used a full pound, since we had them on hand)
1 tsp turmeric
1 1/2 tbsp butter
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin

Saute the garlic, ginger, onions and green chili together until the onion starts to brown. Then add the cilantro and spinach and cook until the spinach wilts. Place in a blender and puree to desired consistency. Cook the potatoes (boil, or microwave) until almost done. In a deep pan heat the butter and fry the cumin seeds for about 20 seconds till they start to lightly brown. Add the turmeric and other spices and fry for about 30 seconds. Add the spinach-onion mixture, salt, and potatoes and cook for a few minutes for the flavors to meld and the potatoes to fully cook.