Alu Palak – mashed potatoes and spinach

Alu Palak – mashed potatoes and spinach – a detailed recipe cooking. Time: 45 min Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 600 gr peeled and diced 2 cm potatoes
• 450 gr fresh spinach (remove the stems and rinse well)
• 2 peeled seeds and chopped peppers jalapenos
• 3 tbsp. l ghee or vegetable oils
• 450 gr chopped onions
• 2 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1 tsp mixtures of Garam masala spices or curry powder
• 1/2 tsp cumin seeds
• 1/4 tsp cayenne pepper
• 1/4 Art. fat cream
• Spiced Chickpeas (see recipe below)
• Chickpeas with spices: 1 can of canned chickpeas (drain liquid and rinse)
• 2 tbsp. l vegetable oil
• 2 tbsp. l aromatic essence (see recipe below)

Aromatic essence (Creole spice mix from Emerila):

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

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

Recipe preparation:

1. In a medium-sized saucepan, bring the water to a boil. Put spinach and cook until soft, about a minute. Get out slotted spoon.
2. In a large frying pan or pan over medium-high heat Preheat 2 tbsp. l oils. Put onion, garlic, ginger, pepper jalapenos and cook until soft, about 3 minutes. Take off fire. Put the onion mixture and spinach in a blender or food processor and beat at high speed until you get a paste.
3. Put potatoes in a medium-sized pot and pour water 2.5 cm higher than potatoes. Add a teaspoon of salt and turmeric. bring to a boil. Cook until the potatoes are soft, about 10 minutes. Strain through a colander.
4. In a large pan, heat the remaining tablespoon of oil. Add the mixture of Garam Masala, cumin seeds, cayenne pepper and stir fry for 15 seconds. Add the spinach paste and cook, stirring a minute. Put the potatoes, pour 1/4 tbsp. water and cook, stirring until potatoes absorb water, about 2 мин. Put the mixture back into the food processor and mash. Add cream and simmer until thick, about a minute. Add to taste spices and serve with hot chickpeas. Chickpeas with spices: Heat a small saucepan over moderate heat. Add oil and heat it. Pour the chickpea and essence and cook for 5 minutes. Serve with alu palak. Aromatic spice mix: Thoroughly mix all ingredients and store in an airtight jar or container. Exit: approximately 2/3 Art. seasonings