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:
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.
Take:
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!
Wasalaam!
This turned out very nice! I wasn't sure if I was supposed to cut the stems from the spinach leaves (so I did). Did you? I had to adjust it at the end (like you said) with a bit of salt. Have you tried this with chicken? Was thinking at what stage would I need to add it? I'll be making it again in the future InshaAllah.
ReplyDeleteJazakAllah.
Salaam! I'm glad you enjoyed this recipe. I didn't cut the stems since it was baby spinach and I didn't see the need, to be honest. I have made a similar curry with chicken - check my Chicken and Spinach Curry at http://thismuslimgirlbakes.blogspot.co.uk/2013/11/chicken-and-spinach-curry.html
DeleteHope you enjoy inshallah!
Tried this recipe. It was delicious. Xx
DeleteFab 10/10. Thank u
ReplyDeleteNo problem! Glad you liked it :)
DeleteIn recipes like this can you please indicate how much heat the hob should be on when Not on simmer (i.e high heat, medium heat). Probably just me but find it difficult to estimate or use common sense...
ReplyDeleteThanks for simplifying the process of making Asian food.
I will try my best in the future. usually when making the curries, the heat is at a medium. but when simmering, we like to cover the pan with a lid and turn the heat to the lowest. :)
DeleteCan't wait to try this, thank you so much for a detailed recipe! Most of the others online just say things like "Cook the spinach" and expect idiots like me to know how long for :)
ReplyDeleteno problem! hope you like it! :)
Deletethis sounds good. Something new to try as well. thanks for sharing this recipe.
ReplyDeleteSimon
no problem! hope you like it!
DeleteTastes great, also the photographs are really helpful as it gives an idea of what the recipe looks like at various stages. Normally there is just a completed photo and sometimes my meals don't look much like the final. I will be using more of your recipes. thanks
ReplyDeleteSo glad you enjoyed the curry - keep on cooking!
DeleteWonderful! My family loved this, I added a tin of butterbeans from curiosity, odd choice but it worked really well. Will definitely make again. Sorry this is anonymous, I am on someone else's tablet.
ReplyDeleteSo glad you enjoyed the curry! And, butterbeans! I would have never thought of that! :)
DeleteThankyou ...just loved this, we added in carrots, but part boiled them and it was absolutely delicious.
ReplyDeleteI am going to work my way round all your recipes.
Mark
No problem! Your carrot addition sounds delicious! :)
DeleteTrying it right now don't really know how to cook but will do my best.
ReplyDeleteThanks for the recipe.
Hope everything went well. :)
DeleteI tried this but how do the potatoes cook without adding water? I had to add water in my dish
ReplyDeleteI find that leaving the curry covered over a low heat, after building up steam on a high heat, is enough to cook the potatoes. The spinach lets off a little water too which helps with the cooking. You can add a little extra water though, if you feel that it the curry needs it.
DeleteHi, can you please post spinach curry only without any other main ingredient?? Love your recipes, best wishes.
ReplyDeleteYes, I have a recipe for a traditional Saag curry with spinach. The link is here - http://thismuslimgirlbakes.blogspot.co.uk/2013/01/saag-creamed-spinach-curry.html
DeleteI wanted to use paneer instead of potatoes, what stage would I add that in and do I fry it first?
ReplyDeleteYou can fry first if you want too. I would add it about 10 minutes before the curry is done.
DeleteHi there I think you do explain things perfectly with pictures and the times you need to cook the ingredients for my question is can i use tinned potatoes do this curry
ReplyDeleteYes, tinned potatoes will work perfectly. Just reduce the cooking time.
Delete