Treading Deep Waters

The month of June has been exciting and exhausting. As I get more involved with my blog and explore the wonderful world of food blogging, I am getting deeper and deeper into entering various events hosted by gracious blog hosts. It is exciting to find out about an event whose theme excites and inspires you to create new recipes and improve the ones in your repertoire. Blogs like Meena’s Hooked on Heat make me realize how far I still have to go towards building a great blog. It has inspired me to pay more attention to the little details in writing my recipes and try to take better food pictures.

It is exciting to see my post getting accepted in an event and appear on the host blog (so far just one – My entry to the CLICKS event). But it is also exhausting to keep track of different themes, deadlines and photo specifications. I have also realized that it takes more time to write, photograph, upload and link a recipe than it does to make the food, eat it and load the dishwasher.
So, for my second entry for Tried and Tested: Hooked on Heat event hosted by Kits Chow , I picked the Sauted spinach with potatoes recipe which is not only easy to cook and delicious to taste but is also nutritious and takes very little time to make or to write. Also, I had some leftover baby spinach in the fridge begging to cook it with potatoes.

Aloo Palak (Potato Spinach) stir fry



Ingredients:

6 cups of spinach, washed and chopped roughly
2 medium potatoes, sliced thin
1 small onion, diced fine
3-4 garlic cloves, chopped or mashed fine
1 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder (dhania powder)
1 tsp red chili powder
Salt to taste

Method:

Heat 2 tbsp oil and add mustard seeds. As they start to crackle, add cumin seeds, turmeric, onions and garlic. Sauté on medium heat till onions turn translucent and garlic starts giving off its aroma.
Slide in the potatoes and cook covered till almost tender. Add salt and spinach and cook till the potatoes are done and the spinach is wilted.
Serve warm with rotis and dal.