Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!spool.mu.edu!uwm.edu!feeder.chicago.cic.net!newsxfer3.itd.umich.edu!howland.erols.net!newsfeed.internetmci.com!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Spinach and Potatoes Followup-To: rec.food.cooking Date: 21 May 1997 21:49:51 -0600 Organization: International Recipes Lines: 41 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5m0fov$b56$1@mack.rt66.com> Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: LIR119@delphi.com --MM Title: Spinach and Potatoes ( Aloo Palak) categories: vegetables, ethnic, restaurant yield: 8 2 to 3 lbs fresh chopped spinach 3 onions 3 to 4 potatoes small cubed 3 med tomatoes 1/2 cup+ vegetable oil 1 cup plain yoghurt 1/4 tsp turmeric 1/2 tsp cumin powder 1/2 cup water 1/4 tsp cardamom powder 1/4 tsp coriander powder pinch of cinnamon salt and pepper 1 cup cream Chop onions and saute in a bit of the oil till light brown. Blend onions with yoghurt and set aside. Chop tomatoes and cook with the 1/2 cup oil and turmeric for 5 to 7 minutes. Add remainder of spices and cook about 5 minutes more. Add the onion and yoghurt mixture plus the water and cook about 10 to 15 minutes stirring often. Add the spinach and simmer stir often about 15 minutes. Add the potatoes and continue to cook and simmer until potatoes are tender; stirring often. When tender add the cream and cook low for only a few minutes longer. An Indian restaurant specialty. Joan,"Flour Power" `[1;30;47mRainbow V 1.18.3 for Delphi - Registered ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.