Aloo Palak (Potato Spinach Curry)
There are a number of vitamins and minerals found in this recipe, such as vitamin E, magnesium, iron, calcium, and many more, which enhance the immune system, digestion system, and so on.
Ingredients
- ¼ cup oil/ghee
- 1 medium onion, chopped
- 450 grams potatoes peeled and chopped into quarter circles
- 1 green chilli
- To taste salt
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chilli powder or to taste
- ½ tsp turmeric (haldi) powder
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 1 medium tomato chopped
- 250 grams spinach chopped
- Handful of dried fenugreek (kasoori methi)
Instructions
- Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold.
- Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often.
- Add 1/2 cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
- 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.
- Stir in the dried fenugreek when the curry is finished cooking. The fenugreek doesn't need any cooking
- Allow to rest before serving with roti or rice.
Notes
Note: If you want a heavier ratio of spinach compared to potatoes, use 250g potatoes instead. You may need to reduce the salt and red chilli powder.
