Description
Simple, healthy, and delicious, aloo palak. For nights you're looking for ways to use up a bag of spinach, and craving a cozy Indian meal!
Ingredients
Units
Scale
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion (diced)
- 8 garlic cloves (3 thinly sliced. 5 finely chopped)
- 3 medium potatoes (skin peeled, and cut into small-medium sized cubes)
- 1/2 cup tinned chopped tomatoes
- 1 tbsp coriander powder
- 1/2–2 tsp red chili powder
- 1/4–1/2 tsp turmeric powder
- salt (to taste)
- 500 g bag of baby spinach
- 1/2 lemon (juiced)
Instructions
- Heat oil in a large pan over low-medium heat. Add the cumin seeds and once fragrant mix in the diced onions. Turn the heat up and while consistently stirring, cook the onions until slightly golden. Turn the heat down a little. add in both sliced garlic. and chopped garlic. Cook for a few seconds. Add in the tinned chopped tomatoes, chili powder, coriander powder, turmeric powder and salt. Mix, and cook for 2-3 minutes.
- Mix in the chopped potatoes, and then place as much of the baby spinach as you can over the potatoes. Don't mix! Cover the pan with the lid, and cook for 5 minutes over medium-high heat. Remove the lid, mix, and then add in the rest of the baby spinach. Mix to combine. Bring to a simmer. Cover the pan with the lid and cook for around 10 minutes. Mixing occasionally. You should have enough liquid in the pan from the spinach, but if you need more add a little water. Once the potatoes are cooked, turn up the heat to cook off any of the excess moisture. Mix in lemon juice. Serve warm!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian