Aloo Palak (Indian Spiced Potato & Spinach)

I thought that since tomorrow is St. Patrick's Day I should make something green. I am only I think about 1/8 Irish so I thought I didn't have to stick to the usual cabbage, potatoes, and soda bread like I usually make around this holiday. I mean I still made potatoes so that has to count and it is green. 

I also have been listening to strictly Celtic Punk all day. It really gets me in the mood for this holiday. Although jumping around my apartment by myself to this type of music may look a little weird to outsiders. Oh well. 

Maybe you are more than 1/8 Irish. Maybe you won't make this dish. Maybe you think it is weird that I dance around my apartment alone. Maybe you are right. Maybe you are wrong. Maybe I will just wish you a Happy St. Patrick's Day!!!

  Indian food is something that I usually don't make myself. I am not sure why since I love it so much.

I think I am still a little uncomfortable with getting the appropriate balance of spices and fresh ingredients. 

This is probably my fifth attempt at a spinach dish and it is my best effort thus far. 

I usually order Palak Paneer in a restaurant but Paneer cheese is not a common cheese for Western Pennsylvania stores and since I didn't make my own I went with the potato version, which is just as good, especially if you are a potato lover. 

I like my Indian dishes spicy. And when I say spicy I do not mean so spicy I cannot taste the actual food. I enjoy a solid kick and still being able to enjoy the vegetables. With that being said my version may call for a little more heat than maybe the average Joe can handle but adjust to your liking of course. 

Aloo Palak
3 boxes chopped frozen spinach, thawed and squeeze of excess water
4 small potatoes, boiled, skinned and cubed
1 onion
3 garlic cloves, sliced
1 half inch piece of fresh ginger, grated
6-10 green chilies
3 Tbls ghee (clarified butter) or olive oil
1 tsp cumin seeds
4 cardamom pods
1 tsp turmeric
1 tsp red chili powder
1 tsp ground coriander
1 Tbls garam masala powder
salt to taste
2 Tbls Greek yogurt (optional)

Heat about a tablespoon of ghee (or oil) in a large skillet. Add the onion and saute for about 4 minutes until softened. Add the garlic and saute for another minute or two. Place the spinach in a food processor with the garlic and onion mixture. Pulse until nice and smooth.

Heat same skillet over medium heat add the cardamom pods and cumin seeds. Add a little ghee and then add the potatoes along with the turmeric and green chilies. Saute until the chilies are softened but not burned.

Add the spinach mixture to the pan along with the remaining spices (red chili powder, ground coriander, garam masala, and ginger. Let the mixture come up to a simmer (you may have to add a splash of water to get the consistency you want).

At this point salt to taste. I like a little acidity so I add the Greek yogurt, which also makes this dish a little more creamy but is totally optional if you do not like yogurt. Let the mixture simmer for a few more minutes and then serve with basmati rice or some garlic naan.