Aloo Palak

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
  • Spicy Chick Peas:
  • 2 tablespoons vegetable oil
  • 1 can chick peas, drained and rinsed
  • 2 tablespoons Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 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
Directions

Heat 2 tablespoons of the oil in a large saute pan or saucepan over medium-high heat. Add the onions, garlic, ginger, and jalapenos and cook until tender, about 3 minutes. Remove from the heat.

Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Remove with a slotted spoon.

Place the onion mixture and spinach in a blender or food processor and blend on high speed to make a paste. Set aside.

Place the potatoes in a medium saucepan of water to cover by 1-inch. Add the teaspoon of salt and the turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Drain in a colander.

Heat the remaining tablespoon of oil in a large saute pan or skillet. Add the garam masala, cumin seeds, and cayenne, and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute. Add the potatoes and 1/4 cup of water, and cook, stirring, until the potatoes absorb the water, about 2 minutes. Return mixture to food processor and puree. Add the cream and cook until thick, about 1 minute. Adjust the seasoning, to taste, and serve with spicy chick peas.

Spicy Chick Peas:

Heat a small saucepan over medium-high heat. Add oil and heat. Add chick peas and essence and cook for 5 minutes. Serve over Aloo Palak.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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