Quick Aloo Palak - Potato & Spinach Curry
Ingredients
- 700 grams Chopped spinach
- 1 large White potato
- 2 small Brown onions
- 2 small Tomatoes
- 2 tbsp Olive oil
- 2 cups Water
- 6 cloves Garlic (crushed)
- 2 tsp Chilli powder
- 3 tsp Sabzi/sabji powder *(see notes)
- 2 tsp Fenugreek powder (kasuri methi)
- 3 small Green chillies
- 1 tsp Salt (and extra to taste)
Instructions
- Heat a heavy based pot with olive oil then sauté finely chopped onions and crushed garlic
- Add a dash of water and ensure that the onions and garlic are fully sautéed. This should take approximately 5-7mins
- Add in your herbs, spices and salt then simmer these on a medium heat for 5 mins. Add a dash of water if the mixture dries out.
- Add in green chillies and simmer further for 5 mins.
- Add in chopped potatoes (skinless) and simmer for 15 mins on medium heat. Add further water if needed.
- Add in your tomatoes (chopped) and continue to cook for 5 mins then remove the skins.
- Add in chopped spinach and cook for approximately 10 mins. Continue to cook this to achieve a drier consistency if this your preference. Serve and enjoy!
Notes
- Sabzi/sabji powder is a complex blend of various spices and herbs. You can buy this from most South Asian food stores and it's an absolute must for pretty much all Pakistani/Indian vegetable based dishes that will feature on my blog.