Aloo Palak

Ingredients

• 3.5 potatoes (diced; source gives 3–4 potatoes)
• 1 spinach (bunch, chopped)
• 1 tomato (chopped, or use paste of 1 tomato)
• 2.5 green chilies (chopped; source gives 2–3)
• 1 tsp garlic paste
• 1 tsp cumin seeds (Plus a pinch of cumin powder for garnish; amount not specified.)
• 2.5 whole red chilies (optional; source gives 2–3)
• 0.5 tsp fenugreek seeds
• 1 tsp red chili powder (Add more if you prefer it spicier.)
• 0.5 tsp turmeric powder
• 1 tsp dried fenugreek leaves
• 1 tsp dried dill (soya) leaves
• salt (As per taste.)
• coriander leaves (For garnish; amount not specified.)
• oil (For sautéing; amount not specified.)

Steps

1. 1

   Heat oil in a pan and sauté the garlic paste until golden.

2. 2

   Add the cumin seeds, fenugreek seeds, and optional whole red chilies.

3. 3

   Add the diced potatoes, red chili powder, and turmeric. Stir to coat the potatoes with the spices.

4. 4

   Mix in the chopped spinach and combine it with the potatoes.

5. 5

   Add the tomato and salt, then cover the pan and cook until the potatoes are done. The source says no water is needed because the spinach and tomato release water; it does not give a cooking time.

6. 6

   Once the potatoes are cooked, add the chopped green chilies, dried fenugreek leaves, and dried dill (soya) leaves.

7. 7

   Garnish with coriander leaves and a pinch of cumin powder.

8. 8

   Serve with roti or rice.

Notes

The source does not specify oil quantity, cooking temperature, or a precise cooking time. It says to cook covered until the potatoes are done and that no water is needed because the spinach and tomato release water.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• stovetop
• curry