The vitamin-packed Indian curry “Aloo Palak” is made with potatoes and spinach. Frozen spinach is also suitable if fresh is not available.
Ingredients
- 100 g fresh spinach
- 3 large potatoes
- 1 large onion
- 4 cloves garlic
- 1 piece ginger
- 3 chillies
- 1 tbsp butter
- 2 tbsp cooking oil
- 1 tbsp garam masala
- 1 teaspoon turmeric
- 1 tbsp coriander powder
- 1 tablespoon Cumin
- 1 teaspoon salt
For garnish
- 1 tbsp yoghurt
- coriander
Instructions
- Peel and dice the potato. Put the potatoes in a saucepan (salt well) and boil for five minutes. Remove the pan from the heat, but leave the potatoes in the water to cook.
To make the masala:
- Peel and finely chop the onions. Put the butter and oil in a pan with the onion slices. Peel the ginger and chop it in the pan. Cut a slit in the chillies and put in the pan. When the onions start to turn golden, sprinkle the spices on top.
- Mix the masala until smooth. You can add more oil if the masala begins to stick to the pan.
- Rinse the spinach and add to the pan. Mix them well with the spices.
- Drain the water from the potatoes and add the potatoes to the pan.
- Stir the spinach potatoes well. Check the potatoes for softness. Roast for a while if the potatoes are not soft.
- Pour the spinach potatoes onto the serving dish and garnish with yoghurt and coriander leaves.
Nutrition (values are an approximate guide)
Calories: 245kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 625mg | Potassium: 1048mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2700IU | Vitamin C: 91mg | Calcium: 95mg | Iron: 4mg
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Last Updated on May 21, 2022 by Flavorado
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