Aloo Palak
TIP: Sprinkle over chopped coriander and a sprinkle of sesame seeds before serving for added depth of flavour.
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Directions
- Heat the vegetable oil over a medium high heat and add the cumin seeds. Fry for 30 seconds to a minute.
- Add the curry powder, garlic and fenugreek seeds and fry over a medium heat for another minute or two. Stir well to prevent burning.
- Add the chillies and onion and fry for 2 minutes until soft and translucent.
- If the potatoes are in water, drain them well and dry off.
- Add the potatoes and fry for 3 minutes.
- Cover with a lid and add two tablespoons of water. Lower the heat to low and cook for 10-15 minutes until completely tender but not falling apart.
- Remove the cover and add the spinach, salt, chili powder, turmeric and lemon juice. Stir well and cook until the spinach is wilted.
- Serve with rice or butter naan bread.
Ingredients
- 3 tbsp Oil, vegetable
- 1 ½ tsp Cumin seeds
- 1 tsp Curry Powder, mild
- 1 tbsp Garlic, crushed
- 1 tsp Fenugreek, seeds
- 2 Green chillies, de-seeded, chopped
- 1 Onion
- 5 Potatoes, medium, peeled and cubed
- 3 cups Spinach, fresh
- 1 tsp Salt, fine
- ½ tsp Chili powder, fine
- ½ tsp Turmeric, fine
- 1 tsp Lemon juice