PALAK ALOO

A simple home cooked Indian curry made with tender potatoes, vibrant spinach, warming spices, and a flavorful onion and tomato base.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Large Skillet

Ingredients

• 3 medium potatoes, peeled and chopped

• 300 to 400g fresh spinach

• 2 onions, chopped

• 1 tomato, chopped

• 2 tsp ginger and garlic paste

• 2 Tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp chilli powder

• 1 tsp coriander powder

• 1 tsp turmeric

• 1 tsp garam masala

• Salt, to taste

• ¼ cup water

Directions

1. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to iced water. Drain and blend with ¼ cup water until smooth.

2. Heat the oil in a large pan. Add the mustard and cumin seeds and cook until they begin to sizzle.

3. Add the onions and cook until translucent. Stir in the ginger and garlic paste and cook for 1 minute.

4. Add the potatoes and stir fry for 2 minutes. Add the tomato, salt, chilli powder, coriander powder, turmeric, and garam masala. Mix well, cover, and cook for 2 minutes.

5. Pour in the blended spinach and bring to a gentle boil. Reduce the heat and simmer for about 10 minutes, or until the potatoes are tender.

6. Serve hot with chapati, roti, or paratha.