- 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
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 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:
- 2 tablespoons vegetable oil
- 1 can chick peas, drained and rinsed
- 2 tablespoons Essence, recipe follows
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):
- 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
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.