Name: Spinach and Potato Curry (Palak Aloo)



Yield: 8 servings

Comments: How dry you want the curry is up to you. If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
4/6/2020 - I used three 12-oz bags of frozen spinach, defrosted by 3 minutes in the microwave. I also used 4 medium-sized white potatoes, a 4 1/2-oz can of chopped chiles, and a teaspoon of salt substitute. I did not have any fenugreek leaves. It took longer than 15 minutes before the potatoes were tender, Gail said it needed more salt. It was good served with rice.
6/17/2020 - I used two 16-oz bags of frozen spinach and two medium-large potatoes. I doubled the salt substitute to 2 teaspoons. We had some leftovers, and Gail added cottage cheese to them. That was tasty too.
7/27/2020 - I used about 32 ounces of frozen spinach - thawed by about 10 minutes of microwaving - 3 medium potatoes cut into about 1/4-inch cubes, and a 4 1/2-oz can of chopped chiles. 3/8 teaspoon of red cayenne pepper left it a little spicy. I've re-arranged the ingredients list to match the order in which items are used.
9/08/2020 - I pretty much did the same as in July. I only used 1/4 teaspoon of red cayenne pepper. In the sixth step, I used 1 1/2 cups of water to cover the potatoes. I served it with Portuguese-style Mint Rice.
Before reheating the leftovers on the next day, I added 2 teaspoons of red curry paste. It was still tasty.
11/29/2020 - The base was five yellow potatoes weighing 2 pounds and three 10-oz boxes of frozen spinach. I used two teaspoons of ginger powder instead of one and two teaspoons of salt substitute. I substituted a tablespoon of chili powder for the cayenne pepper, but I meant to use curry powder. I changed the order, adding salt while cooking the potatoes in water and adding the chile with the spinach.


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