Vera Street Community Garden

Aloo Palak with Brazilian Spinach
(Indian potatoes & spinach)
Ingredients
1 shopping bag of Brazilian spinach from Vera Street Community Garden - wash and remove leaves from stalks (should be about 300g by this stage)

2 cloves of garlic
1 knob of fresh ginger, roughly chopped
2 onions, chopped
1-2 green chillies, chopped with seeds
200g waxy potatoes, peeled & cubed
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon turmeric
4 tablespoons unsalted butter
Salt & Pepper
Method
1.    Cook the Brazilian spinach with garlic, ginger and onions and green chillies for 5-10 minutes.
2.   Remove from the pan and blend to a fine puree and keep aside.
3.   Boil the potatoes with salt and turmeric until tender (~10 mins) and put to one side.
4.   Heat butter in a saucepan and fry the cumin seeds with the spinach-onion paste and simmer for a few minutes.
5.   Add the potatoes, garam masala, coriander and ground cumin and a little bit of water if needed.
6.   Simmer for several minutes as the potatoes absorb the flavour.