Aloo Palak (Spinach & Potato Curry)
Aloo Palak (Spinach and potato Curry) is a popular Pakistani recipe made with spinach and potatoes cooked in a tangy and spicy tomato base.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp cooking oil
- 1 yellow onion ()
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 2 Roma tomatoes ()
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- ½ cup yogurt ((see notes))
- ½ cup frozen fenugreek leaves ((see notes))
- 12 oz frozen spinach ((see notes))
- 2 red potatoes ()
Instructions
- 1
Heat the oil and saute the onion till it's a light golden brown.
- 2
Add the garlic paste and saute for 30-60 seconds.
- 3
Add in the cumin seeds and saute for about 1 minute.
- 4
Add in the tomatoes, cover and simmer for 10 minutes.
- 5
Uncover, turn the flame on high, add in all the powdered spices and saute the mixture till all the excess liquid evaporates and you have a well blended paste.
- 6
Add in the yogurt a few tablespoons at a time and saute to complete the curry base. (see notes)
- 7
Add in the frozen fenugreek leaves and spinach, cover and cook on low heat for 10 minutes to allow the greens to soften.
- 8
Uncover, add in the potatoes along with half a cup of water if necessary and csimmer for 10 minutes.
- 9
Once the potatoes are completely cooked, uncover, turn the heat high, and let all the excess water evaporate. Avoid stirring at this stage to keep the potatoes intact.