Aloo Palak recipe
Potatoes and fresh spinach cook with onion, tomato, and warm spices in a lightly sauced skillet dish.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 15 minCook: 35 min
Ingredients
- 1 pound (450 g) potatoes, peeled and cut into 3/4-inch cubes
- 10 ounces (280 g) fresh spinach, washed and roughly chopped
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 1 medium tomato, chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon red chili powder
- 3/4 teaspoon fine salt, or to taste
- 1/3 cup water, plus more as needed
- 1 teaspoon lemon juice
Method
- Heat the oil in a wide lidded skillet over medium heat and add the cumin seeds.
- When they begin to sizzle, add the onion and cook for 5 to 6 minutes until soft and lightly golden.
- Add the garlic and ginger and stir for 30 seconds, then add the tomato, turmeric, coriander, chili powder, and salt.
- Cook the tomato mixture for 4 minutes, stirring, until it softens into a thick base.
- Add the potato cubes and toss until coated with the seasoning.
- Pour in the water, cover the skillet, and cook over low-medium heat for 15 to 18 minutes, stirring once or twice, until the potatoes are nearly tender.
- Add the spinach in handfuls, turning it into the pan as it wilts; add a spoonful of water if the skillet looks dry.
- Cover and cook for 5 to 7 minutes more until the potatoes are tender and the spinach is cooked down.
- Stir in the lemon juice, adjust the salt if needed, and serve warm.
Kitchen notes
- Cut the potatoes into similarly sized pieces so they cook evenly.
- If using frozen spinach, thaw it and squeeze out excess water before adding; use about 8 ounces (225 g).
