Sunday 28 April 2013

Aloo Palak (Potato and Spinach Curry)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Aloo Palak. It is a potato and spinach curry, which is perfect for a weeknight supper, because it cooks so quickly. It can be served with naan, roti, boiled rice or even my personal favourite - hot buttered toast!
A tip to make this dish even faster is to prep all your ingredients before you start to cook - so chop all the vegetables and measure out the spices.

A Simple List of Ingredients:

1. Baby Spinach
2. Potatoes
3. Onions
4. Tomatoes
5. Salt
6. Vegetable Oil
7. Ground Turmeric
8. Ground Cumin
9. Ground Coriander
10. Red Chilli Powder
11. Garam Masala
12. Cumin Seeds

Bismillah, let's begin!

Heat a few tablespoons vegetable oil in a large pan.

To the hot oil, add 2 teaspoons cumin seeds. Fry for 30 seconds.

Peel and finely chop 2 onions.

Add the chopped onions to the pan.

Stir in the chopped onion.

To the chopped onions, add 1/2 teaspoon salt.

Cook the onions until golden brown.

Peel and chop 7 small potatoes into large chunks.

Add the potatoes to the pan.

Stir to combine.

Next, roughly chop 2 tomatoes.

Add the tomatoes to the pan.

Stir in the tomatoes, and cook for 2 minutes.

1/2 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric

Add the spices to the pan.

Stir to combine, and cook for 2 minutes.

Take 180 gram bag of baby spinach, wash and roughly chop. You could use normal spinach too.

Add the chopped spinach to the pan.

Stir in and cook for 1 minute.

Cover the pan and simmer on low for 15 minutes.

Add 1/2 teaspoon garam masala, and adjust seasoning, if needed.

Stir to combine.

Serve with roti, naan or even rice!


Spice Enthusiast
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