Aloo Palak - Spinach & Potato Curry
A delicious vegetarian Pakistani meal. It's quick, it's easy, it's delicious - and there's not much else to say! You have to try it to understand just how tasty it is! :-)
Servings: 2 servings
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Ingredients
- ¼ cup oil/ghee
- 1 (110 g) medium onion chopped
- 1 lb (450 g) potatoes peeled and chopped into quartered circles
- 1 green chilli
- 2.5 teaspoon salt or to taste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder or to taste
- 0.5 teaspoon turmeric
- 1 tablespoon minced garlic
- 0.5 tablespoon minced ginger
- 1 medium tomato chopped
- ½ lb (250 g) spinach chopped
- 2 tablespoon dried fenugreek (kasoori methi)
Instructions
- Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold, about 5 minutes.
- Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often.
- Add ½ cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
- Add in the chopped spinach. Simmer this covered with a lid on low for 5 minutes, then uncovered until the moisture from the spinach has been cooked out and there isn't any murky-coloured water left. Instead of stirring, swirl the pot as discussed in the recipe post to ensure the potatoes don't break,
- Stir in the dried fenugreek when the curry is finished cooking. The fenugreek doesn't need any cooking.
Notes
If you want a heavier ratio of spinach compared to potatoes, use 250g potatoes instead. You may need to reduce the salt and red chilli powder.
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