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! :-)
- Prep time
- --
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup oil/ghee
- 1 medium onion (chopped)
- 1 lb potatoes (peeled and chopped into quartered circles)
- 1 green chilli
- 2.5 tsp salt (or to taste)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chilli powder (or to taste)
- 0.5 tsp turmeric
- 1 tbsp minced garlic
- 0.5 tbsp minced ginger
- 1 medium tomato (chopped)
- 1/2 lb spinach (chopped)
- 2 tbsp dried fenugreek ((kasoori methi))
Instructions
- 1
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.
- 2
Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often.
- 3
Add 1/2 cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
- 4
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,
- 5
Stir in the dried fenugreek when the curry is finished cooking. The fenugreek doesn't need any cooking.