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.

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.

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.