Aloo palak (potatoes in spinach curry)
A lovely potato and spinach curry which you can whip up in under 30 minutes
Equipment
- Shallow cooking pot with lid
Ingredients
- 4 medium potatoes diced
- 200 g spinach leaves blanched
- 1 cup coriander leaves
- 3-4 green chilis
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 medium onion finely chopped
- 1 tsp cumin seeds
- 2 dried red chilis
- 1 bay leaf
- 2 tsp garam masala
- 2 tbsp mustard oil
- 1 tbsp ghee
- salt to taste
Instructions
- Heat the mustard oil until pale and then add the cumin seeds, bay leaf and dried chilis
- When well roasted, add the ginger and garlic
- Once they turn fragrant, add the onions and sautee´ until translucent
- Add the potatoes, salt and one slit chili, mix well
- Cover and cook the potatoes until they are completely cooked*
- In the meanwhile, in a blender add the blanched spinach, coriander leaves and remaining chilis
- Blend to a smooth paste without adding water
- When the potatoes are cooked, add the spinach paste
- Add ½ cup of water and simmer over medium heat for 5-6 minutes
- Turn the flame off and add the garam masala and ghee. Keep covered for 5 minutes
- Serve the aloo palak or potatoes in spinach curry hot and fresh with parathas or rice! Enjoy
Notes
- *To aid the cooking process, you could add 1/4 cup of hot water
- You can use ghee to cook the curry instead of the mustard oil
- You can adjust the amount of water to be added according to the consistency you prefer
- g - grams
- tbsp - tablespoon
- tsp - teaspoon