Punjab
Aloo palak
Spinach and potatoes in a garlicky, spiced tumble. Popeye would have learned to make phulkas.
30 minTime
6 gProtein each
mediumSpice
Make it your way
Grandma's wayPotatoes, spinach and golden garlic, home style.
The original173kcalsame
6 gproteinsame
6 gfibresame
30minutessame
The original aloo palak.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Heat the oil, crackle the cumin, then fry the potatoes with a pinch of salt and turmeric, covered, until nearly tender.
- 2Add onion, garlic, ginger and chilli and cook until the onion softens and the garlic smells golden.
- 3Add the tomato and powdered spices and cook until soft.
- 4Add the spinach in handfuls and stir until it wilts and its water dries off. Finish with garam masala and salt.
Serve it like this
Serve hot in a katori with phulkas or paratha, a bowl of dal and a spoon of pickle.
