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Aloo Palak Recipe
My easy aloo palak recipe, an Indian stir fry of potatoes and spinach with a bunch of great spices. A classic Indian recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories per serving 333 kcal
Ingredients
- 10,5 oz potatoes (350 g)
- 7 oz fresh spinach (200 g), chopped
- a handful onion chopped
- 1 inch fresh ginger (2,5 cm), grated
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 garlic cloves sliced
- ½ tsp fennel seeds
- ½ tsp ground turmeric
- 2 tbsp unsweetened yogurt
- ½ tsp ground cumin
- ½ tsp coriander powder
- 2 tbsp vegetable oil
- chili powder
- salt
Instructions
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Brush and clean the potatoes under cold running tap water and drain them a little. Don’t peel them! Chop the potatoes into bite-size chunks. In a large non-stick pan add the vegetable oil, the cumin seeds, fennel seeds, mustard seeds and the bay leaves.
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Place the pan over medium high heat and gently fry the seeds in the hot oil until they start to pop a little. Then add the chopped yellow onion and the garlic cloves.
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Cook the onion and garlic for 3 to 4 minutes until a little glossy. Then add the diced potatoes to the pan. Also add the rest of the spices: the grated fresh ginger, ground turmeric, coriander and cumin. Season with a little pinch of chili powder and salt.
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Stir well and bake the potatoes for 3 minutes. Stir regularly so they don’t stick to the pan while baking. Then pour in half a glass of water, stir and place a lid on the pan. Turn the heat to medium and let the potatoes cook for 7 to 10 minutes until tender. Stir regularly. In the end add the fresh spinach.
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Stir and let the spinach shrink for a minute. Then add the yogurt.
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Stir well again. Check the seasoning of the spinash potatoes and add extra chili powder or salt to taste if necessary. Scoop the potatoes in a clean dish (I sprinkled it with some fresh coriander) and serve hot.