Aloo Palak

• 3 tablespoons clarified butter or vegetable oil
• 1 pound yellow onions, chopped
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 jalapeno peppers, stems and seeds removed, chopped
• 1 pound fresh spinach, stems removed and well rinsed
• 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala, or curry powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon cayenne
• 1/4 cup heavy cream
• Spicy Chick Peas, recipe follows
• 2 tablespoons vegetable oil
• 1 can chick peas, drained and rinsed
• 2 tablespoons Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Heat 2 tablespoons of the oil in a large saute pan or saucepan over medium-high heat.
2. Add the onions, garlic, ginger, and jalapenos and cook until tender, about 3 minutes.
3. Remove from the heat.
4. Bring a medium saucepan of water to a boil.
5. Add the spinach and cook until wilted, about 1 minute.
6. Remove with a slotted spoon.
7. Place the onion mixture and spinach in a blender or food processor and blend on high speed to make a paste.
8. Set aside.
9. Place the potatoes in a medium saucepan of water to cover by 1-inch.
10. Add the teaspoon of salt and the turmeric and bring to a boil.
11. Cook until the potatoes are tender, about 10 minutes.
12. Drain in a colander.
13. Heat the remaining tablespoon of oil in a large saute pan or skillet.
14. Add the garam masala, cumin seeds, and cayenne, and cook, stirring, for 15 seconds.
15. Add the spinach paste and cook, stirring, for 1 minute.
16. Add the potatoes and 1/4 cup of water, and cook, stirring, until the potatoes absorb the water, about 2 minutes.
17. Return mixture to food processor and puree.
18. Add the cream and cook until thick, about 1 minute.
19. Adjust the seasoning, to taste, and serve with spicy chick peas.
20. Heat a small saucepan over medium-high heat.
21. Add oil and heat.
22. Add chick peas and essence and cook for 5 minutes.
23. Serve over Aloo Palak.
24. Combine all ingredients thoroughly and store in an airtight jar or container.
25. Yield: about 2/3 cup
26. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
27. Published by William and Morrow, 1993.

butter, yellow onions, garlic, ginger, peppers, fresh spinach, potatoes, salt, ground turmeric, garam masala, cumin seeds, cayenne, heavy cream, vegetable oil, chick peas, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/aloo-palak-recipe.html (may not work)