Potato Spinach Curry (aloo Palak)
Potato Spinach Curry, also known as Aloo Palak, is a classic Pakistani dish that combines the earthy flavors of potatoes with the vibrant green goodness of spinach. This vegetarian curry is packed with nutrients and bursting with aromatic spices, making it a comforting and satisfying meal.
Ingredients
- 4 potatoes, peeled and cubed
- 1 bunch of spinach, washed and chopped
- 1 onion, finely chopped
- 3 tomatoes, finely chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons oil
- Salt to taste
- Water
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a minute.
- Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates.
- Add the cubed potatoes and cook for 5 minutes.
- Add chopped spinach and garam masala. Mix well and cook until the spinach wilts and the potatoes are tender.
- Add water as needed to achieve the desired consistency of the curry. Simmer for a few minutes.
- Adjust seasoning and serve hot with rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 9g
- Fiber
- 6g
Supplies
Large pan Chopping board Knife Measuring spoons Wooden spoon
Tools
Potato peeler Grater
Serving suggestions
Serve the Potato Spinach Curry with steamed rice or warm naan bread for a hearty and satisfying meal.
Tips & tricks
For a creamier texture, you can blend a portion of the cooked curry before serving.
Cost
$10