Aloo palak served with naan bread
Serves: 4
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Directions
- Heat the oil in a large pot and over medium heat add the cumin seeds and let them sizzle for a few seconds
- Add the garlic and chillies and cook for a few more minutes
- Add the onion and continue to cook until translucent
- Next, add the potatoes and mix well to combine. Stir in the turmeric, coriander, and salt together with 60ml (¼ cup) of stock and toss until the potatoes are well coated
- Cover and allow the potatoes to cook until almost done, occasionally stirring (+/- 10 minutes)
- Add the spinach and cook until the spinach is wilted (+/- 5 minutes). If you are using garam masala and lemon juice, add them at this stage
- Serve with naan bread, sliced red onion, cucumber, and rice of your choice
Ingredients
- 15 ml (1 tbsp) sunflower oil
- 5 ml (1tsp) cumin seeds
- 20 ml crushed garlic
- 15 ml (1 tbsp) dry chillies
- 1 onion, finely chopped
- 5 medium potatoes, with the skin on, cut into pieces
- 5 ml (1 tsp) ground turmeric
- 5 ml (1 tsp) ground coriander
- Salt, to taste
- 1 l vegetable stock
- 150 g baby spinach, finely chopped
- 5 ml (1 tsp) garam masala, optional
- Juice of 1 lemon, optional