(A Little Like) Aloo Palak, a Potato-Spinach Curry

I love, love, love Indian food! When Jerry and I go out for Indian food (there are a few pretty good restaurants here in town) we usually both order some kind of feast...you know the meals that are meant to be shared? We each eat one of our own. Gluttonous? Yes, definitely. But that provides all the more reason for me to try my hand at homemade Indian dishes that are cheaper and healthier. I will further preface this recipe with this side note: This is my interpretation of a traditional dish...I've omitted things that I didn't have and added things that I like. It is not prepared in a traditional way, but rather a way that I am comfortable and will result in the tastiest way. If you like Indian food, spinach, or are feeling the need to expand your culinary horizons, then this dish might be for you! Oh, did I mention that it is super simple to prepare?

Serves:

4

Origin: 

India

Ingredients:

• 3 potatoes, peeled and cubed
• 10 oz spinach
• 1 onion, chopped coarsely
• 4 cloves garlic, minced
• 1/2 inch of fresh ginger, grated
• 1 14 oz water packed extra firm tofu block, 1/2 cubed and pressed, the other 1/2 kept as is
• 2 tsp ground coriander
• 1 tsp ground tumeric
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp whole mustard seeds
• 2 Tbsp olive oil, divided
• sea salt to taste
• 1/4 tsp cayenne pepper (optional)

Cooking:

1. Preheat the oven to 300°
2. Boil the potatoes in lightly salted water. 1/2 inch cube typically takes about 20 minutes. But the smaller you dice, the shorter the boiling time!
3. In a large skillet, heat 1 Tbsp olive oil over med-high heat.
4. Saute the onions, garlic and ginger for about 5-7 minutes or until the onions are translucent. Stir constantly as the ginger will most certainly stick to the bottom of the pan.
5. Add the spinach, a handful at a time, allow it to wilt and cook down. Cook for about an additional 5 minutes.
6. Remove from the heat and allow to cool for a couple of minutes. 
7. When cooled, put the skillet ingredients in a food processor and blend until smooth. Add the 1/2 block of tofu and continue to blend until smooth.
8. Heat the remaining 1 Tbsp olive oil and then add the mustard seeds and ground cumin. When the mustard seeds start to pop, add the cubed tofu and saute until lightly browned.
9. Add the ingredients from the food processor and your remaining spices, as well as your potatoes.
10. Place in a casserole dish and pop in the oven for about 10 minutes. 
11. Spoon out into warmed bowls and serve with naan flatbread.
12. Enjoy!

Notes:

• I've been known to add tiny cubes of mozzarella cheese to this dish...not traditional, but it is the closest texture to that delicious paneer cheese found in Indian food. It isn't supposed to be that difficult to make, but I just haven't gotten around to trying to make it...only day...one day.
• I add the tofu just as a source of protein, not necessarily to improve texture or taste. 
• Use the naan to scoop the aloo palek into your mouth! Yum!
• Sometimes I add just a sprinkle of lemon juice before putting it in the oven. Lemon juice adds a little brightness to the earthiness of the spinach. Give it a taste before you put it in, if it is missing "something" add a little lemon juice. My guess is that it is missing a little acid, is all.

So, it's close enough to satisfy our Indian food cravings, but still is easy to prepare! Did I mention I love to bring it for lunch the next day, too?

-Carly