Alu Palong Curry (Potatoes with Spinach)

Serves three to four people.

Ingredients:

• Chopped spinach - 4 cups
  
• Potatoes - 2
• Chopped coriander - 4 tablespoons
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Green chili - 3 to 4
• Bay leaves - 2
• Salt - ½ teaspoon (or, as needed)
• Oil - ¼ cup
  

Preparation:

• Peel the potatoes and cut into small pieces.

• Heat oil in a pan and lightly fry the onions, garlic and bay leaves.
• Then add the potatoes, turmeric, chili powder and salt.
• Stir fry for 2 to 3 minutes.

• Add in the chopped spinach, coriander and green chili. Keep frying for another 2 to 3 minutes.
• Pour in 4 tablespoons of water and keep stirring gently over low heat.

• Once the gravy starts to slightly thicken, turn off the heat and serve with rice.
  

Murgi Palong (Chicken with Spinach)

Serves three people.

Ingredients:

• Boneless chicken - 1 cup
• Chopped spinach - 250 gm
• Cashew nut - 50 gm
• Regular cheese - 100 gm
• Ginger paste - ½ teaspoon
• Garlic paste - ½ teaspoon
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 tablespoon
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Oil - 4 tablespoons

Preparation:

• Cut the chicken into small pieces. Clean well.

• Boil the chicken pieces with garlic paste, ginger and a bit of salt in 1 cup of water. Boil until the water dries out.
• Fry them in about 2 tablespoons of heated oil.
• Keep aside once fried.

• Boil the spinach separately, in a covered pot, with green chili in slightly salted water.
• Stir a few times until the spinach turns into a thick paste.
  

• Heat the rest of the oil in a pan, and brown the chopped onion and garlic.
• Add the cashew nuts, along with small cubes of cheese.
• Stir fry them together for a minute or so.

• Now add the spinach sauce and keep stirring.
• Add the chicken after a couple of minutes.
• Once the spinach begins to thicken, turn off the stove.
• Serve hot.

Daal Palong (Spinach Daal)

Serves four people.

Ingredients:

• Musur daal (lentil) - 1 cup
• Chopped spinach - 4 cups
• Beaten eggs - 2
• Oil - 4 tablespoons
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 teaspoons
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon

Preparation:

• Boil the lentil in 4 cups of water.
• Keep aside once the water evaporates.

• Boil the spinach in salted water while stirring. Boil until water evaporates.
• Mix the lentil with spinach and stir well together.
• Add green chilis. Keep aside.

• Heat oil in a pan and fry the onion and garlic with panchforon.
• Add the spinach-lentil mixture to the pan.
• Add ½ cup of water.
• Turn the heat low.
• Once the water starts boiling, add the beaten eggs to the pan. Alternatively, fried, thin slices of eggs can be added.
  
• Keep stirring.
• Once the lentil thickens, turn off the heat and serve.

Palong Sauce-e Dim (Egg in Spinach Sauce)

Serves four to five people.

Sauce Ingredients:

• Chopped spinach – 4 to 5 cups
• Mint – 1 tablespoon
• Chopped coriander – 1 tablespoon
  
• Green chili – 3 to 4
• Garlic – 2 to 3 cloves
• Salt – 1 teaspoon

Sauce Preparation:

• Boil the spinach and all other ingredients in 3 cups of water.
• Cool a little.
• Blend or mix like a paste.

Egg Ingredients:

• Eggs - 5
• Chopped onion – 1 tablespoon
• Chopped garlic – 1 teaspoon
• Oil – 2 tablespoons

Egg Preparation:

• Poach each egg in 2 cups of water, mixed slightly with a teaspoon of oil and a little salt. Or, simply poach in oil. Keep aside.

• Fry the garlic and onion.
• When red, add the spinach sauce.
• Stir until the sauce is thick and looks done.
• Add the sauce to the eggs.
• Serve cold or warm.