Meals · Punjab

Aloo Palak

Homely Punjabi potatoes cooked into fresh spinach with garlic, ginger and cumin. Simple, green and gone with a stack of hot phulkas.

Prep 15 min · Cook 30 min · Total 45 min · Serves 4

Ingredients

Aloo palak

• 500 g Spinach, washed
• 3 Medium potatoes, cut into 3/4 inch cubes
• 3 tbsp Oil
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 5 cloves Garlic, finely chopped
• 1 inch Ginger, grated
• 2 Green chillies, chopped
• 1 Tomato, finely chopped
• ¼ tsp Turmeric
• 1 tsp Coriander powder
• ½ tsp Red chilli powder
• ½ tsp Garam masala
• 1 tsp Salt
• 1 tsp Lemon juice

Method

1. Blanch the spinach. Drop the spinach into boiling water for 2 minutes, then into cold water. Squeeze lightly and blend to a coarse purée. (Or just chop it finely for a more rustic dish.)
2. Fry the potatoes. Heat the oil in a wide pan and fry the potato cubes over medium heat, turning, until golden on the outside. Lift them out, leaving the oil behind.
3. Masala. Add the cumin to the oil and let it crackle. Cook the onion until golden, then add the garlic, ginger and green chillies for a minute. Add the tomato, turmeric, coriander and chilli powder and cook until soft.
4. Cook the potatoes. Return the potatoes with the salt and 1/2 cup water. Cover and cook over low heat until the potatoes are tender all the way through.
5. Add the spinach. Stir in the spinach purée and simmer uncovered for 4 to 5 minutes, just until it thickens. Cooking it longer dulls the colour.
6. Finish. Sprinkle in the garam masala and lemon juice. Serve with phulka, paratha or dal and rice.

Tips

Blanching and cooling the spinach keeps it bright green. Add it last and don't cover the pan once it's in.