Aloo Palak Recipe - Spinach & Potato Curry

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  4 tbsp or 56g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Chilli Dip

  Marks & Spencer

  100g

• Salt

  Table

  2 ½ tsp or 15g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Chili powder

  Spices

  1 tsp or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Spinach

  Frozen, chopped or leaf, unprepared

  100g

• Fenugreek seed

  Spices

  100g

Directions

1. Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold
2. Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often
3. Add 1/2 cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes
4. Add in the chopped spinach. Simmer this covered with a lid on low for 5 minutes, then uncovered until the moisture from the spinach has been cooked out and there isn't any murky-coloured water left. Instead of stirring, swirl the pot as discussed in the recipe post to ensure the potatoes don't break .
5. Stir in the dried fenugreek when the curry is finished cooking. The fenugreek doesn't need any cooking
6. Allow to rest before serving
7. Original recipe by: Fatima (source: fatimacooks.net/aloo-palak-recipe-spinach-potato-curry/)

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