Aloo Palak

Making Aloo Palak Ahead

Keeps in the fridge for 2 days; the green dulls but the taste holds.

Making Aloo Palak

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1. Heat 1 tbsp of the oil in a pan, add the potatoes and cook for 3 minutes. Add the water, cover and cook for 7 minutes until nearly tender.

   Mark done Start 3 min timer

2. Boil the spinach for 1 minute, drain, cool in cold water and squeeze dry. Blend with the green chilli to a smooth puree.

   Mark done Start 1 min timer

3. In a second pan, heat the remaining oil. Add the cumin seeds, then the onion, and cook for 5 minutes. Add the ginger and garlic paste, turmeric, coriander and salt for 1 minute.

   Mark done Start 5 min timer

4. Add the spinach puree and the potatoes with any liquid. Simmer for 5 minutes.

   Mark done Start 5 min timer

5. Stir in the garam masala and lemon juice.

   Mark done

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A Few Pointers

• Do not cover the spinach while it blanches or it loses colour.
• Cube the potatoes small so the dish stays quick.
• Add lemon juice only at the end.

Good Alongside

Chapati · Basmati rice · Dal · Plain yoghurt

Changing the Recipe

• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.