Aloo Palak Recipe (Potato and Spinach Curry)

Time: 45 minutesFeeds: 4

Ingredients:

• 2 medium potatoes (peeled and chopped into wedges: halve widthwise, halve lengthwise, then cut each piece into thirds)

• 500g spinach (washed and finely chopped)

• 2 small onions (finely chopped)

• 1 tbsp oil or ghee

• ½ tsp turmeric powder

• 1 tsp salt (adjust to taste)

• 3–4 green chilies (finely chopped)

• 1 tsp garam masala

• 2 tbsp kasuri methi (crushed and checked for stalks)

Optional Additions:

• 1 broccoli stalk and 3 florets (peeled and finely chopped or blitzed in a food processor)

Instructions:

1. Prep the Vegetables:

   • Peel and chop the potatoes into wedges as described.

   • Wash and finely chop the spinach.

   • If using broccoli, peel the stalk, chop it finely, or blitz it in a food processor for ease.

2. Cook the Base:

   • Heat oil or ghee in a large pan over medium heat.

   • Add the finely chopped onions and sauté until light brown (around 5–7 minutes).

3. Add Spices and Potatoes:

   • Stir in turmeric, salt, and green chilies, mixing everything well.

   • Add the potatoes (and optional broccoli if using) and toss to coat evenly with the spices.

   • Add 75ml of boiling water to the pan, cover with a lid, and let cook undisturbed for 8 minutes. Check the potatoes after 8 minutes to see if they are partially softened by piercing them with a knife. If not, cook for a few more minutes.

4. Add Spinach:

   • Add the chopped spinach to the pan, stir, and cover with the lid.

   • Cook for about 4 minutes, or until the spinach wilts and the potatoes are fully softened.

5. Reduce Moisture:

   • Remove the lid and cook uncovered for another 10 minutes, stirring occasionally, to evaporate any excess moisture from the spinach.

6. Finish with Garam Masala:

   • Sprinkle the garam masala and crushed kasuri methi over the curry.

   • Stir well, taste, and adjust salt if needed.

7. Serve:

   • Serve hot with fresh chapati or paratha.