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You are here: Home / Indian recipes / A Mea Culpa For Raghavan: Lasoon Batata Palak (New Potatoes & Spinach In A Garlic-Red Chile Sauce)

A Mea Culpa For Raghavan: Lasoon Batata Palak (New Potatoes & Spinach In A Garlic-Red Chile Sauce)

January 16, 2009 By Laura 7 Comments

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Lasoon Batata Palak  (New Potatoes & Spinach In A Garlic-Red Chile Sauce)

So that potato dish I called “meh”? Not so meh after all. Some dishes, particularly Indian and Mexican ones, just need time to meld for a while. What was watery yesterday is creamy today; the flavor became more nuanced, the spices more blended. So I guess this is a “make-ahead-er.”

Just look at the difference between the dish in the pot, before serving on the first day, and the photos taken today, after it had rested for a bit.  Once again, sorry about the photos…

 Delilah J.’s Lasoon Batata Palak (New Potatoes & Spinach In A Garlic-Red Chile Sauce)

Adapted from 660 Curries, Raghavan Iyer

2 T vegetable oil
1 t cumin seeds
3 cloves garlic, minced
3 dried Thai or cayenne chilies, stems removed but seeds left in (for kids I used 2 dried chile de arbol plus 2 dried Anaheim chile peppers), coarsely chopped
1/4 t ground turmeric
1 cup water
1 lbs baby new potatoes, cut into 1 inch pieces (I subbed plain waxy potatoes)
10 oz canned whole tomatoes, squeezed to shred
1/4 cup finely chopped cilantro leaves and tender stems
1 T crumbled jaggery (I used dark brown sugar)
salt to taste
8 oz fresh spinach, coarsely chopped
3 onions, caramelized to dark brown
3 T plain whole fat yogurt
Heat the oil ina medium sized saucepabn over medium high heat.  Add the cumin seeds and roast briefly, 5-10 seconds, until reddish brown and nutty-smelling.  Immediately add the garlic and dried chile pepper.  Roast, stirring, for about 1 minute.
Sprinkle in the turmeric and pour in 1 cup of water.  Stir to deglaze the pan.  Add the potatoes, tomatoes, cilantro, jaggery and salt to taste (maybe 1 teaspoon).  Bring to a boil and then reduce to a simmer, covered, for 25 minutes or until the potatoes are falling apart tender.
Add the spinach, one handful at a time, until it is all wilted and combined.  Add the caramelized onions and taste for salt.  At this point I would chill for at least 8 hours, preferably overnight. Before serving reheat and add the yogurt.


Filed Under: Indian recipes, potato dishes, spinach, vegetarian

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Comments

  1. Joanne says

    January 17, 2009 at 8:27 am

    This looks like it would be so fresh tasting! Although I tend to think that the cilantro/tomato combo has that effect on everything.

    Reply
  2. noble pig says

    January 17, 2009 at 11:04 am

    It’s so exotic I love it! The name itself is so awesome and it happens to look and sound wonderful! Thank for playing Deliah J.!

    Reply
  3. HoneyB says

    January 17, 2009 at 3:25 pm

    Wow, really sounds so delicious! I want some!

    Reply
  4. That Girl says

    January 18, 2009 at 1:29 pm

    Mmmm there is something so appetizing about looking at the melding of flavors!

    Reply
  5. Mary says

    January 21, 2009 at 9:26 pm

    This sounds really delicious. Slightly exotic and beautiful to look at.

    Reply
  6. Anagha says

    February 10, 2013 at 2:35 am

    Hi
    I know this is an old post but came across it today. If you want to eat this curry right away, the sauce can be thickened with about a tbsp or two (depending on how thick you want it) of gram flour (channa dal flour) mixed with a little water to make a paste and added to the curry when it’s nearly done and letting the mixture cook for a min more. I make it pretty much the same way but you have one or two yummy additions. thanks.

    Reply
    • Laura says

      February 10, 2013 at 2:56 am

      Thanks for the tip!

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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