Aloo Palak

Mon, 3 March 2025

Indian style spiced potato & spinach

 

Ingredients

• 4 tbsp oil
• 3 tsp cumin seeds
• 5 garlic cloves, sliced
• 2 green chili 
• 1tbsp mustard seed
• 1 small shallots, finely sliced 
• 1 tbsp ground coriander 
• 1 tsp ground turmeric 
• 500 gm baby spinach 
• 300 gm par cook cubed potato
• 1 thumb size sliced ginger
• 1 cup coconut milk
• 1 chopped fresh tomato
• 1 handful chopped Coriander 
• Salt 

 

Method

1. Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic, ginger, Coriander, turmeric and chillies. 
2. Fry for a minute, then add the potato for few minutes until crispy on the outside.
3. Add the onion and continue to fry for 7–8 minutes, stirring well.
   
4. Add the spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes. 
   
5. Add the coconut milk & season to taste. Serve with chapatis or rice