Title: Aloo palak (spinach and potato curry)
 Categories: None
      Yield: 1 Servings
 
  1 1/2 lb (700g) potatoes
      1 lb (450g) fresh spinach
           -(weighed without stalks) or
           -frozen thawed
      1 md Onion
      1 ts Grated fresh ginger root
      2    Garlic cloves
    1/2 ts Turmeric powder
      2 ts Cumin seeds
      1 ts Red chilli powder (or to
           -taste, and depending on its
           -heat!)
      2 md Tomatoes
 
  Recipe adapted from Sameen Rushdie's `Indian Cookery' Serves 6 as
  part of a mixed meal, maybe 3-4 on its own with rice/naan and a
  pickle. This works well with either fresh or frozen spinach. I have
  made it with kale as well; 10oz (275g) weighed without stalks.
  
  1. Scrub potatoes and boil them in their skins until almost, but not
  quite, done. Leave to cool, then cut into small cubes.
  
  2. Meanwhile, if using fresh spinach or kale, remove the coarse
  stalks then rinse and cook gently for 10 minutes, in just the water
  clinging to the leaves in a covered pan. Cool and chop (reserve any
  remaining liquid). For frozen spinach, just defrost and chop.
  
  3. Chop the onion finely, crush or finely chop the garlic and finely
  chop the tomatoes (keep them all separate). Measure the spices out
  into a little bowl.
  
  4. Now brown the onion in a little vegetable stock or water until
  golden brown - about 10 minutes perhaps, topping up with hot water as
  necessary. Let it stick slightly from time to time to get that fried
  smell.
  
  5. Add the ginger and garlic to the pan and stir for a moment. Add the
  spices, and a little more water if necessary. Cook for a few minutes,
  then add the tomato. Cook gently 3-5 minutes.
  
  6. Add the potatoes and spinach, mix well then cover and simmer gently
  until ready, stirring once or twice to prevent sticking. It's done
  whenever the potatoes are cooked to your liking and the spices have
  permeated the vegetables.