I have never felt qualified to cook Indian food. It has always seemed like something that required me to be so much better at cooking. But I really really love Indian food and as a poor pitiful grad student I don’t always have the money to go out to eat all the time (I may someday write a proposal that English grad students should also be allowed a stipend for food, coffee and beer but that’s in the future). Anyway, during the Great Week of Spinach when our house was full of that fabulous green stuff, I found this recipe on the Vegetarian Times website here. I’ve made it twice since then. It’s SO delicious. This is definitely not authentic Indian food, but I feel like it’s a step in the right direction. Maybe once I get used to using all these spices I won’t be afraid to try it myself.
Anyway, some things you should consider for this recipe. There is no onion in here, but the second time I made it I used a small white onion and it was really nice. I’d add that to this recipe if you make it. I also tried this once with fresh spinach, but I just arranged the leaves nicely in the dish and baked it….that was a mistake. If you want to use fresh spinach that’s fine, but you should steam it first so that it’s easier to mix and has a little bit of watery-ness to it. That makes it cook better in this casserole-y situation. This was such a good super-easy dinner, particularly when paired with some nice white rice. I will mostly definitely make this again.
Aloo Palak (Spinach & Potatoes)
2 10-oz. pkgs. frozen spinach, thawed and drained, liquid reserved
2 medium potatoes, cut into 1/2-inch cubes
2 Tbs. garlic powder
2 Tbs. curry powder
1 tsp. ground cumin
1 tsp. salt
3/4 cup light coconut milk
1. Preheat oven to 425°F.
2. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic powder, curry powder, cumin, and salt in 9-inch square baking dish.
3. Cover with foil, and bake 45 minutes.
4. Remove from oven. Stir in coconut milk, and transfer to serving bowl.