Greenbird’s Blog

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Aloo Palak August 12, 2013

Served with a side of cucumbers.

Served with a side of cucumbers.

A few months ago my son came back from India to surprise me for my birthday. (And man, did he ever!) This is one of his favorite dishes from there. He made it for me for my birthday dinner, and now it’s a favorite of mine too. Don’t let the long list of ingredients scare you off. It comes together quickly.

Aloo Palak

3 cup chopped spinach

2 potato, cubed and boiled

2 large tomatoes, chopped

2 onions, finely chopped

2 cloves garlic, minced

2″ piece ginger, sliced

1 tsp. lemon juice

3 chilies

1 tbsp. red chili powder

1 tsp. cumin powder

1 sprig cilantro


1 tbsp. turmeric powder

4 tbsp. vegan plain yogurt or ¼ cup soy milk

Oil and 1 tbsp. margarine

Salt to taste 

Put the washed spinach in a food processor and add a little water, then the chilies. Turn on low and run for a minute, just enough to coarsely chop everything. Set aside.

Fry onions, garlic and ginger in the oil and margarine until fragrant.

Add the tomatoes, fry for two minutes or until the tomatoes are tender.

Add the cumin and turmeric powder. Combine well.

Add potatoes and peas. Cook until the potatoes are very tender.

Add spinach, lemon juice, red chili powder and salt. Cook it for 10 minutes over low heat. Add a little water if needed.

Add the vegan plain yogurt (This is optional) and turn off the heat.

Garnish with some chopped cilantro.

Serve with pita bread, pasta or rice.



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