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Palak Aloo (Potatoes and Spinach)

Ingredients :
14	oz	spinach fresh or frozen
1/2	lb	potatoes
1/4	tsp	fenugreek seed
1/2	tsp	cumin seed
1/3	cup	tomato chopped
1/4	tsp	turmeric
1/2	tsp	chili powder
		fenugreek leaves (menthi) optional OR use 2 oz in place of 2 oz spinach

How to cook :

Weigh spinach weigh it after you remove the stems and chopped it.
Wash thoroughly and drain in colander (unless prewashed, spinach is grown in sand and very dirty).
If using frozen spinach, defrost, and drain in colander.
Scrub taters don't peel 'em.
Cut into quarters, then cut each quarter into 2 pieces, making 8-12 pieces per tater.
Pam or use good nonstick heavy pan and dryfry seeds.
Just before they scortch and burn the house, add tomato, tumeric, chili (salt is always optional).
Mix and cook for 30 seconds.
Add the spinach and tater and mix well so vegies get coated in the spices Cover pan and simmer for 15-20 minutes.
If still a little moisture, remove lid and let it dry out by cooking rapidly over medium heat for a few minutes,but don't let it burn!NOTES : Chunks of potatoes cooked with fresh spinach.

Tags : Potatoes Vegetarian Vegan Tubers Root Vegetable Indian India Asian