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VegWeb.com  |  Recipes  |  Various Veggies  |  Potatoes  |  Easy Palak Alu (Spinach and Potatoes) « previous next »
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Recipe submitted by Dave and Becky

Easy Palak Alu (Spinach and Potatoes)

Ingredients (use vegan versions):

    2 10 oz. packages frozen chopped spinach
    4-5 medium potatoes (peeled or unpeeled)
    2 tablespoon garlic powder
    2 tablespoon chili powder
    2 tablespoon curry powder
    1 1/2 tablespoon salt
    dash of cayenne
    2 tablespoon canola oil
    3/4 cup water

Directions:

Cut potatoes into 1 to 2 inch cubes and place in 2 quart casserole dish.  Add oil and spices and mix together.  Thaw and drain spinach and add to potatoes.  Mix.  Add water, cover and bake at 425 degrees for 45 minutes to 1 hour (until potatoes are tender).

The amount of salt in this recipe may seem like alot, but don't cut back the amount as it is crucial to the flavor.  You can use a reduced sodium substitute such a Salt Sense.

Serves: 6-8

Preparation time: 15-20 minutes


This recipe was great!  Howe'ver, I disagree about the salt content.  I have to watch my sodium intake for a medical condition, so I would highly recommend using Salt Sense or cutting back.  Cutting back on regular table salt did not take away from the great flavor of this dish.

Archived comment by: lia
I made this last night...it was easy and cheap and good! I did think it was too salty for my taste, though and I like salty food. So I would definitely cut back on the salt by half. I ate leftovers for lunch today and I think it was even better today. Thanks!

Archived comment by: columbusCL
6 stars.  oh my god, so good that my boyfriend (the cook) said it was the best homecooked meal he had had in years. - i used half the salt and slightly more oil + i garlic clove, i served it all over saffron rice.  i joined the community just to rave about this recipe

Archived comment by: hauscat
This was delicious but the salt was way too much. I'll cut it in half the next time I made it. I also increased the oil in the oil/spice mixture. Yummy!

Archived comment by: athena3321



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VegAnna
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« Reply #1 on: December 30, 2006, 03:37:46 PM »

I made this last night and cut the recipe in half while cutting the salt down to 1 teaspoon, which was perfect because I added veggie broth instead of water in the end. I think a little less curry would make the spices taste even better. I wanted to take a picture of it but it was so good I ate it before I could get the camera. I served it on rice. This was delicous!
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agilchrist
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« Reply #2 on: January 10, 2007, 04:40:09 PM »

My husband and I really enjoyed eating this as a part of our dinner the other night. Over half of it got eaten and we had the rest for lunch the next day. The spices really give this dish a nice "kick." After reading some of the other reviews, I decided to use only 1/2 a tablespoon of salt. I also only used 1 1/2 tablespoons of each of the spices (garlic, curry, & chili powder). I decided not to use any cayenne. It was definitely worth making and we will definitely be having this again very soon! Delicious! Cheesy
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agilchrist
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« Reply #3 on: January 10, 2007, 04:43:59 PM »

I forgot to mention that I also added some soy mozerella cheese to the recipe. This dish was delicious!
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SeeSamCook
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« Reply #4 on: January 30, 2007, 10:58:16 AM »

We made this for dinner last night and it was really delicious!!  Served it with brown rice and homemade Naan.  Yum Yum!  Thanks for the recipe!  Next time I may cut down on the spices a little, that's me though, my boyfriend loved it!
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yasminx
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« Reply #5 on: February 13, 2007, 02:01:42 PM »

two words, hell yes. I like this more than the same dish i ate in an actual Indian. I cut it down to one person and being lazy as i am, just added the spinach straight from frozen + stirred it all round at the end. I agree with the saltiness.. though i only used 1/4 t or less, I'm gonna cut that down even more next time. Served it over brown basmati with some nuts for randomness an some salad. Whew!

Oh, also had a problem with the liquid, I don't think I added enough somehow because there was none left lol, so I just added some from the kettle and put it back in the oven abt 10 mins extra. It didn't ruin it at all. Totally foolproof  Grin
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uhblondie
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« Reply #6 on: May 04, 2007, 10:27:19 AM »

Pretty good! I added half a large onion (sauteed), peas, and raisins. I didn't drain the spinach, and next time I'll just add it frozen, like Yasminx did. I used less than 1/2 Tbsp salt, and I thought that was too much - I can't even fathom 1.5 Tbsp!! Next time I'll use maybe 1.5 tsp instead. I also used veggie broth instead of water. Served it over basmati rice. Good meal!
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Ayako
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« Reply #7 on: June 26, 2007, 01:22:19 PM »

YUM! I kept close to the recipe and loved it!
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aziz_esroh
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« Reply #8 on: February 27, 2008, 11:47:06 PM »

I like the spice combination. I, too, messed with the recipe, though--I didn't have much spinach, so I put some frozen broccoli in instead, and added some carrots just to increase the amount of veggies. I only used two potatoes, and I used olive oil, but I might leave the oil out all together if I make it again. Mmm, garlic...
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carrot_wench
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« Reply #9 on: February 28, 2008, 08:27:22 AM »

aye, i was in a hospital ward for a month and they forced me to eat their shiity hospital food...after they attempted (and failed) to make me eat animal products, they started giving me some sort of palak alu which was HORRIBLE and now the dish in any form just makes me want to keel over. I might make this for my mom for dinner though :].

do yourself a favor and DO try this recipe!

I added some sauteed onion and a chopped roma tomato,  garam masala for half of the curry powder, plus fresh grated ginger and a bit of cinnamon.  I used about half of the salt called for, and I think the prescribed amount might have made it better, in fact.
still, this was one of the best new recipes I've ever tried, and I'll keep coming back to this one quite often, for sure.
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« Reply #10 on: February 28, 2008, 08:30:59 AM »

OH!  I almost forgot to mention....
I also added about 4 oz. of crumbled tofu (frozen, thawed, pressed, and marinated in Bragg's and other good stuff) for added texture and protein.  quite good.
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« Reply #11 on: February 28, 2008, 09:30:36 PM »

Would someone tell me, in terms of cup measurements, how much cooked spinach this recipe requires?  It definitely sounds good enough to try. 

cheers!

Rebecca
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« Reply #12 on: February 28, 2008, 10:37:59 PM »

i would do 3-4 cups frozen spinach. you might want to just add it until you're happy with the amount. i don't think too much/too little would hurt the recipe
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I just washed that!

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« Reply #13 on: June 04, 2008, 11:05:18 PM »

This was really good, though I would definitely cut the salt down to about 1/2 tbs (I cut it to 1 tbs this time and it was really salty.)  I also used fresh spinach, as that is what I had on hand, and added an onion.  It turned out great and we had it over brown rice.  Very easy and very flavorfull.  All in all, a great recipe!


* vegweb1.jpg (22.29 KB, 400x447 - viewed 224 times.)
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head_of_a_girl
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« Reply #14 on: August 29, 2008, 10:57:32 AM »

Very tasty! I used fresh spinach, and only a pinch of salt.  I also added some dairy free cheese sauce mix to make it a bit creamier.
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