Chunky Potatoes with Spinach

Name: Chunky Potatoes with Spinach (Aloo Palak)
Yield: Serves 6
Cuisine: India
Ingredients: 8 to 10 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds); 10 medium-size to large fresh curry leaves; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; ½ teaspoon ground turmeric; 1 tablespoon cumin seeds; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 8 ounces fresh spinach leaves, well rinsed and coarsely chopped; 2 teaspoons coarse kosher or sea salt

Aloo Palak

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When time is of the essence, this thick-sauced curry is a cinch to make. It is a great side dish with Lamb with Yellow Split Peas. If you like, serve some cooked rice and Avocado Chutney alongside.

Ingredients

2 tablespoons canola oil
1 teaspoon black or yellow mustard seeds

Asia
India
Main course
Side dish
Gluten-free
Vegan

Method

Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Sprinkle in the cumin seeds and cook until they sizzle and turn reddish brown, about 5 seconds. Add the turmeric, which will immediately turn the oil yellow. Then pour in