Monday, 27 August 2012

Aloo Palak

This is the best potato and spinach recipe I've tasted in a while. Adapted from "Best Ever Indian" by Parragon books ltd.

What you'll need..
  • 2 Large red potatoes (or use any other kind that’s available)
  • 1 Cup fresh spinach leaves
  • 3 Tbsp oil
  • 1 Medium onion cut lengthwise
  • 1 Tbsp ginger, garlic and chilli chopped
  • 1 Tsp coriander powder
  • ½ Tsp cumin powder
  • ½ Tsp chilli powder
  • ¼ Tsp turmeric powder
  • 1 Large tomato chopped
  • ½ tsp sugar
  • 1 Tsp ketchup
  • Salt to taste
How to..
  • Hard boil the potatoes and cool them off in cold water. Cut into 1 inch size cubes with their skin on (or peel them, your choice).
  • In a non stick flat pan, heat 1 tbsp of oil and roast the potatoes on medium flame for 5-8 mins, tossing them occasionally, till they turn golden brown and start to crisp, then set aside. This step is optional, you can use the cut boiled potatoes as it is.
  • Cook the spinach for 2 mins in a pot of boiling water, drain and puree once cooled.
  • Heat 1 tbsp of oil in a non stick saucepan. Add the onions and cook till browned, stirring frequently. Remove from heat, and set aside.
  • In the same pan, heat 1 tbsp of oil. Add the chopped ginger, garlic and chilli and cook over low heat for 2 mins. Add the tomatoes, ketchup, sugar, salt, turmeric, coriander, cumin and chilli powders and cook on medium heat for 5-8 mins till the tomatoes get mushy.
  • Add the potatoes and mix well. Add the spinach puree and fried onions, mix well and cook for 2 mins. Serve hot with roti. 
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