Date:    Tue, 09 Nov 93 09:36:45 CST
From:    mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
                              The key to a healthy and exotic
                                    Diet
                              Roshi Razzaq
                              Chartwell Books, Inc.
                              1993 Quintet Publishing
                              A division of Book Sales, Inc
                              110 Enterprise Ave.
                              Secaucus, NJ 07094


PALAK ALOO 
Chunks of Potato Cooked with Fresh Spinach

14 oz. fresh or frozen spinach
1/2 lb. potatoes
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
scant 1/3 cup chopped tomato
1/4 tsp tumeric
1/2 tsp chili powder

optional-if you can find fenugreek leaves (menthi) replace 2 0z.
of spinach with it, removing hard stems.

Weigh spinach weigh it after you remove the stems and chopped it.
Wash thoroughly and drain in colander (unless prewashed, spinach is grown
in sand and very dirty). If using frozen spinach, defrost, and drain in
colander.  Scrub taters don't peel 'em. Cut into quarters, then cut each 
quarter into 2 pieces, making 8-12 pieces per tater.
Pam or use good nonstick heavy pan and dryfry seeds.  Just before they 
scortch and burn the house, add tomato, tumeric, chili (salt is always
optional).  Mix and cook for 30 seconds.
Add the spinach and tater and mix well so vegies get coated in the spices
Cover pan and simmer for 15-20 minutes. If still a little moisture, remove
lid and let it dry out by cooking rapidly over medium heat for a few minutes,
but don't let it burn!