Aloo palak – mashed potatoes and spinach

Ingredients:

• 600 g of peeled and diced potatoes into 2 cm cubes
• 450 g fresh spinach (remove stems and wash well)
• 2 jalapeno peppers, stemmed, seeded and chopped
• 3 tbsp. melted butter or vegetable oil
• 450 g chopped onions
• 2 tsp. crushed garlic
• 1 teaspoon chopped ginger
• 1 teaspoon of salt
• 1/2 tsp ground turmeric
• 1 teaspoon spice mix Garam masala or curry powder
• 1/2 teaspoon cumin seeds
• 1/4 tsp cayenne pepper
• 1/4 cup heavy cream
• Spiced Chickpeas (see recipe below)
• Spiced Chickpeas:
  1 can of chickpeas (drained and rinsed)
• 2 tablespoons of vegetable oil
• 2 tbsp aromatic essence (see recipe below)

Aromatic Essence (Emeril's Creole Spice Blend):

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme

Preparation:

1. Bring a medium saucepan of water to a boil. Add the spinach and cook until softened, about 1 minute. Remove with a slotted spoon.
2. Heat 2 tablespoons oil in a large skillet or saucepan over medium-high heat. Add the onion, garlic, ginger, and jalapeño and cook until softened, about 3 minutes. Remove from heat.
   
   Place the onion mixture and spinach in a blender or food processor and process on high speed until a paste forms.
3. Place the potatoes in a medium saucepan and add water to a height of 2.5 cm. Add a teaspoon of salt and turmeric and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Strain through a colander.
4. Heat the remaining tablespoon of oil in a large skillet. Add the garam masala, cumin seeds, and cayenne pepper and cook, stirring, for 15 seconds. Add the spinach paste and cook, stirring, for 1 minute.
   
   Add the potatoes, pour in 1/4 cup water, and cook, stirring, until the potatoes have absorbed the water, about 2 minutes. Return the mixture to the food processor and puree. Add the cream and simmer until thickened, about 1 minute. Season to taste and serve with spicy chickpeas.
   
   Spiced Chickpeas: Heat a small saucepan over medium-high heat. Add oil and heat until hot. Add the chickpeas and essence and cook for 5 minutes. Serve with aloo palak.
   
   Aromatic Spice Mix: Mix all ingredients thoroughly and store in an airtight jar or container.
   Exit: about 2/3 cup seasoning