Aloo Palak
Bask in the glory of the scrumptious blend of spinach and potatoes known as aloo palak. Not only is this dish delightful, it’s steeped in vibrant cultural traditions and offers a new dimension to any meal.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 ml Olive Oil
- 4 Potatoes (Aloo)
- 2 Tomatoes
- 500 g Spinach (Palak)
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Crushed Chillies
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 Green Chillies
Instructions
- 1
Heat the olive oil in a pan on medium heat
- 2
Add the cumin seeds, garlic paste, and crushed chillies then sauté for 1-2 minutes on high heat until fragrant
- 3
Chop the potatoes into bite-sized chunks – peeling the potatoes is optional and depends on personal preference
- 4
Cook for 5 minutes on medium heat until the potatoes have slightly softened
- 5
Add the salt, chilli powder and turmeric powder then cook the spices for 3-4 minutes ensuring that you stir so that the spices do not stick to the pan – you may need to add water so that the spices do not burn, and this will also help to release the colour of the spices
- 6
Add the chopped tomatoes and cook for another 4-5 minutes until the tomatoes have softened
- 7
Add the finely chopped spinach then cover and cook for 5 minutes to allow the water to be released from the spinach
- 8
Remove the lid and gently mix the masala into the spinach
- 9
Cover and cook on medium heat for a further 6-8 minutes
- 10
Serve immediately alongside some garlic naan and enjoy!