Aloo palak – mashed potatoes and spinach

Votes: 2

Time: 45 min.
Complexity: average
Servings: 4

Aloo palak – mashed potatoes and spinach – detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g of peeled and diced potatoes into 2 cm cubes
450 g fresh spinach (remove stems and wash well)
2 jalapeno peppers, stemmed, seeded and chopped
3 tbsp. melted butter or vegetable oil
450 g chopped onions
2 tsp. crushed garlic
1 teaspoon chopped ginger
1 teaspoon of salt
1/2 tsp ground turmeric
1 teaspoon spice mix Garam masala or curry powder
1/2 teaspoon cumin seeds
1/4 tsp cayenne pepper
1/4 cup heavy cream
Spiced Chickpeas (see recipe below)
Spiced Chickpeas:
1 can of chickpeas (drained and rinsed)
2 tablespoons of vegetable oil
2 tbsp aromatic essence (see recipe below)

Aromatic Essence (Emeril's Creole Spice Blend):

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, spinach, jalapeno pepper, chickpeas, paprika, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, garam masala, turmeric, cumin, cream

Cooking the dish according to the recipe:

Bring a medium saucepan of water to a boil. Add the spinach and cook until softened, about 1 minute. Remove with a slotted spoon.
Heat 2 tablespoons oil in a large skillet or saucepan over medium-high heat. Add the onion, garlic, ginger, and jalapeño and cook until softened, about 3 minutes. Remove from heat.

Place the onion mixture and spinach in a blender or food processor and process on high speed until a paste forms.

Place the potatoes in a medium saucepan and add water to a height of 2.5 cm. Add a teaspoon of salt and turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Strain through a colander.
Heat the remaining tablespoon of oil in a large skillet. Add the garam masala, cumin seeds, and cayenne pepper and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute.

Add the potatoes, pour in 1/4 cup water, and cook, stirring, until the potatoes have absorbed the water, about 2 minutes. Return the mixture to the food processor and puree. Add the cream and simmer until thickened, about 1 minute. Season to taste and serve with spicy chickpeas.

Spiced Chickpeas: Heat a small saucepan over medium-high heat. Add oil and heat until hot. Add the chickpeas and essence and cook for 5 minutes. Serve with aloo palak.

Aromatic Spice Mix: Mix all ingredients thoroughly and store in an airtight jar or container.
Exit: about 2/3 cup seasoning