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Aloo Palak Dhaba Style 'Gravy' Spiced Spinach and Potatoes Yield: Serves 4-6 Ingredients: 2 lbs Yukon Gold Potatoes (Aloo) - cut into ¾ inch cubes (can peel if desired) 1 lb (2 Bunches) Fresh Spinach (Palak Saag) - washed, stems removed, and rough chopped 1 Medium Red Onion (Pyaz) - small chopped 1 Roma Tomato (Tamatar) - seeded and diced 1-2 Fresh Green Chiles (Hari Mirch) - stems removed, sliced in half lengthwise, and seeded 3 cloves Fresh Garlic (Leh-sun) - grated into a paste ½ inch piece Fresh Ginger (Adrak) - grated into a paste ¼ Cup Heavy Cream (Malai) 2 Tbs Chickpea Flour (Besan) 2 Tbs Oil - can use ghee, olive, vegetable, canola, grape seed, or avocado oil 1 small Indian Bay Leaf (Tej Patta) 1 inch Cinnamon Stick (Dalchini) 3 Whole Cloves (Luang) ½ tsp Garam Masala ¼ tsp Turmeric Powder (Haldi) ⅛ tsp Asafoetida (Hing) Kosher Salt (Namak) to taste -OPTIONAL- ½ tsp Dried Fenugreek Leaves (Kasuri Methi) Preparation: 1) Bring a medium pot of water to a boil over medium heat - Once water is boiling, add the cubed potatoes and salt to taste (apx 2 tsp) and cook until fork tender (apx 7-10 minutes) - Remove from heat and thoroughly drain - Set aside until needed 2) Bring 6 cups of water to a boil in a large pot - Add 1 Tbs of salt - Remove from heat and immediately add the spinach giving it a good stir to 'submerge' the spinach - Cover and allow to blanch for 4 minutes (stirring occasionally to wilt all of the leaves) - Transfer to ice water for 5 minutes 3) Drain well and transfer the blanched spinach to the work bowl of a food processor or blender along with the green chile(s) - Purée into a smooth paste - Set aside until needed 4) Whisk together the chickpea flour and heavy cream in a small bowl until flour is fully 'dissolved' - Set aside until needed 5) Heat oil in a large pan, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, add bay leaf, cinnamon stick, and cloves - Fry until fragrant (apx 30-45 seconds) 6) Add the onion and sauté until just browned on the edges (apx 3-5 minutes) - Add garlic and ginger - Continue to sauté until raw smell is gone (apx 3 minutes) - Add tomato and continue to sauté until tomatoes break down and the oil begins to separate from the mix (can be seen 'pooling' around the edges) - Add turmeric and asafoetida and thoroughly combine 7) Add the spinach purée to the pan and thoroughly combine - Whisk in the cream/flour mixture along with ¾ cup water - Bring to a simmer (adjust heat as needed) - Allow to simmer until gravy begins to thicken (apx 3 minutes) - Add the cooked potatoes and continue to simmer for 3-4 minutes or until potatoes are warmed through (adjust gravy consistency as needed with additional water or heavy cream) 8) Add garam masala and dried fenugreek leaves (if using) and thoroughly combine - Adjust seasoning 9) Serve hot with basmati rice, paratha, your favorite Indian flatbread, or as part of any Indian meal Taz Doolittle www.TazCooks.com .

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