Indian · serves 2

Aloo Palak

Spinach without the cream. Twenty-five minutes and it's genuinely light.

25 min Easy Vegetarian

Ingredients

  • 3 potatoes, cubed
  • 400g spinach, chopped
  • 1 onion
  • 4 garlic cloves
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 2 green chillies
  • 3 tbsp oil

Method

  1. Fry the potato cubes till golden at the edges. Take out.
  2. Cumin, garlic, onion in the same oil.
  3. Turmeric, coriander powder, green chillies, salt.
  4. Spinach in — it collapses to nothing, so add it in handfuls. Cook 5 minutes uncovered so the water evaporates.
  5. Potatoes back in, 5 minutes on low. It should be dry, not soupy.
  6. Lemon. Roti or dal-rice.

Questions people ask about Aloo Palak

How long does Aloo Palak take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Aloo Palak?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Palak ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Palak vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Palak?

Roti or dal-rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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