Jhatpat Aloo Palak

Ingredients

• 3 Tomatoes (medium)
• 4.5 Green chillies (4–5 chillies)
• 6.5 Garlic (6–7 cloves)
• 1 inch Ginger (piece)
• 0.333 cup Cooking oil
• 1 Onion (large, chopped)
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds (crushed)
• 1 tsp Himalayan pink salt (or to taste)
• 2 tsp Red chilli powder (or to taste)
• 0.5 tsp Turmeric powder
• 1 tsp Garam masala powder
• 0.5 kg Spinach (chopped)
• 1 tbsp Lemon juice
• 3 Potatoes (medium, boiled)
• 0.5 cup Yogurt (whisked)
• 1 Fresh coriander (chopped, handful)
• Green chilli (sliced, for garnish; amount not stated)

Steps

1. 1

   Put the tomatoes, green chillies, ginger, and garlic in a blender jug. Blend until smooth, then set the tomato mixture aside.

2. 2

   Heat the cooking oil in a wok. Add the chopped onion and fry until light golden.

3. 3

   Add the cumin seeds and mix well.

4. 4

   Add the crushed coriander seeds and mix well.

5. 5

   Add the blended tomato mixture and mix well.

6. 6

   Add the pink salt, red chilli powder, turmeric powder, and garam masala powder. Mix well, then cook over medium heat for 4–5 minutes, until the oil separates.

7. 7

   Add the chopped spinach and mix well. Cook over medium heat for 8–10 minutes, until the oil separates.

8. 8

   Add the lemon juice and mix well.

9. 9

   Add the boiled potatoes, roughly breaking them up as you add them, and mix well.

10. 10

    Add the whisked yogurt and mix well. Cook for 1–2 minutes.

11. 11

    Add the chopped fresh coriander and mix well. Cover the wok and simmer over low heat for 1–2 minutes.

12. 12

    Garnish with sliced green chilli and serve with chapati.

Notes

The source does not specify an amount for the sliced green chilli garnish or give a chapati recipe. Prep and total times are estimates; the stated cooking durations are included.

Nutrition per serving

• main
• vegetarian
• gluten-free
• stovetop
• Pakistani
• quick