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Aloo Palak (Indian Potatoes & Spinach)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Yield
- 2.00 serving(s)
Categories
- Vegetarian
Cuisine
- Indian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Aloo Palak (Indian Potatoes & Spinach) brings together 300 g spinach, fresh or frozen, 2 garlic cloves, roughly chopped, 1 inch fresh ginger, roughly chopped in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 300 g spinach, fresh or frozen
- 2 garlic cloves, roughly chopped
- 1 inch fresh ginger, roughly chopped
- 2 onions, chopped
- 1 -2 green chili, chopped with seeds
- 200 g waxy potatoes, peeled and cubed
- 1 teaspoon turmeric
- 4 tablespoons ghee or 4 tablespoons butter
- 1 teaspoon cumin seed
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cream (optional)
- salt
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Instructions
In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
Remove from the pan and blend to a fine puree and keep aside.
In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
Simmer for few minutes till the potatoes absorb the flavor.
Add fresh cream if desired.
Keep Cooking
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