Potato Spinach (Aloo Palak)

Posted by admin on Dec 28, 2010 in Uncategorized | 0 comments

Potatoes are a much-maligned vegetable for no fault of theirs. They are not at all fattening. It is only when they are fried that they soak a lot of oil. The oil is what causes all that extra blubber and not the good-natured potato. Here is an interesting recipe to whet your appetite.

Ingredients

6 potatoes (chopped)

3 onions (chopped)

3 tomatoes (chopped)

12 green onions (finely chopped)

12 mushrooms (thinly sliced)

½ cup oil

1½ spinach bunches (washed and drained)

1 cup guacamole

¾ qt cheddar cheese (grated)

Salt, paprika, and pepper

Method of Preparation

Take the potatoes and steam them for about 10 minutes until tender. Add the onions and salt, paprika, and pepper (to taste) and mix them. Next, take a large pan and pour ¾ of the oil. Heat the oil until it reaches boiling point. Add the potato-onion mix and fry them over high heat until they turn golden brown. Keep turning them around to provide heat equally. Once done, turn heat low to keep the potatoes hot.

Take the remaining oil and heat it in a smaller frying pan. When bubbly add the green onions and mushrooms to deep fry until tender. Keep stirring. Next, add the potatoes and mix well. Add the tomatoes, spinach and cheese and cook on low heat as you cover the pan.

Serve hot, topping each portion with guacamole. Your potato delight is ready to serve 12.