Aloo Palak (Indian Potatoes & Spinach)

• 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

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.

spinach, garlic, ginger, onions, green chili, potatoes, turmeric, ghee, cumin, garam masala, ground coriander, ground cumin, fresh cream, salt

Taken from www.food.com/recipe/aloo-palak-indian-potatoes-spinach-108787 (may not work)