Aloo Palak Two Ways

I had potatoes and spinach...what better to do than make Aloo Palak (Indian potatoes and spinach)?! I made it twice in a row, but two different ways: one in the North Indian style, a creamy, saucy curry with garam masala, ginger, soy yogurt, and Kashmiri chili powder. The North version was modified from the blog Honey, What's Cooking?, which has tons of awesome (and veganizable) Indian recipes! I served this with some homemade naan and cilantro-mint chutney. Mmmmmm.... The second version of my Aloo Palak was in the South Indian style, a dried curry with mustard seeds, curry leaves, coconut, and lots of chiles. This recipe came from the fantastic 660 Curries cookbook by Raghavan Iyer. I can't get over this book! I served this spicy dish with whole wheat roti and Avocado Chutney, also from 660 Curries. It's like Indian guacamole--with curry leaves, tamarind, chiles, mustard seeds, coconut oil! Genius!

If this were a contest, I guess it would be a tie....both were incredible! Hopefully you can get your hands on some potatoes and spinach soon, because you NEED to eat some Aloo Palak asap!