This is a popular vegetarian Indian dish in many restaurants, eaten with butter naan. It’s made with potatoes and spinach, cooked together in spices. This dish is simple to make, and is simmered on low heat to release the natural juices from the vegetables.
You have the option to use fresh spinach and chop it or do you purchase frozen chopped spinich which works just as well. Keep an eye on the dish whilst its cooking so it doesn’t get stuck to the pot. Keep adding little drops of water to keep the curry moist.
Aloo palak - Spinach & potato curry
June 25, 2019
: 4
: medium
Ingredients
- 2 tablespoons of cooking oil
- 1/2 teaspoon cumin seeds (jeera)
- 2 1/2 tablespoons of ginger, chilli and garlic paste
- 1 medium onion diced
- 2 medium potatoes chopped into cubes
- 1 small tomato chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon of curry powder
- 1 teaspoon salt
- water as needed
- 6 cups finely chopped spinach
Directions
- Step 1 Heat oil in a large pan on medium heat.
- Step 2 Once the oil is heated, add the cumin seeds and let them sizzle for few seconds.
- Step 3 Add the chopped onion and cook until slightly brown.
- Step 4 Add the potatoes, spinach, tomatoes and give it a mix.
- Step 5 Add paste, turmeric, coriander powder, red chilli powder, curry powder and salt along with a little water.
- Step 6 Mix to combine all ingredients together.
- Step 7 Close the pan with a lid and let it cook for 25 minutes on low heat. Mix often so the curry is loose and doesn’t stick. Add more water if needed.
- Step 8 After 25 minutes, your dish is ready to eat.
- Step 9 Enjoy!
