Aloo palak

 Aloo palak is an healthy side dish made from lightly fried potatoes, fresh spinach, tomatoes and a few spices. Very simple food but honestly very good! Yogesh doesn't like potatoes very much, so this is not something I make very often because I know that it is not his favourite. Plus I don't like cooking dishes just for myself. But this time I had some spinach in the fridge and plenty of potatoes so this aloo palak had to happen! 

In my version of aloo palak I lightly fry the potatoes beforehand before an extra depth of flavour. This recipe is also for a dry version of aloo palak, but sometimes I make this into a gravy version by adding some water. I prefer the dry version as it's easy to scoop up with rotis or parathas! This goes great alongside some dal as well. This recipe serves 2. 

Ingredients 

2 large potatoes, peeled and cut into small dice 

2-3 handfuls spinach leaves, chopped 
1 small onion, finely diced 
1 tomato, finely diced 
2 garlic cloves, finely chopped 
Small piece ginger, finely chopped 
1 green chilli, slit 
Salt to taste 
Vegetable oil, as required 
Water, as required

You'll need these spices 
1/2 tsp turmeric 
1 tsp cumin seeds
1/2 tsp kashmiri chilli powder 
1/2 tsp coriander powder 
Pinch dried fenugreek (kasoori methi) 
1/2 tsp garam masala 

Method 

• In a deep frying pan (a non-stick pan is ideal) on medium heat, add a glug vegetable oil. Add the potatoes and fry until lightly golden. Once golden, set aside, leaving behind the oil in the pan. 
  
  
• To the same pan, add the cumin seeds and let them sizzle. Add the chopped onion and saute until translucent. Add the ginger, garlic, and slit chilli and saute for a few minutes until the raw aroma goes away. |
  
  
• Add the chopped tomato and saute until mushy and you see oil releasing from the sides of the mixture. Add the chilli powder, turmeric & coriander and cook for another minute. 
  
  
• Add a splash water and the fried potatoes. Mix to coat the potatoes well. Next, add the spinach and mix well. 
  
  
• Cover the pan with a lid and let the aloo palak simmer until the spinach has wilted and the potatoes have cooked through completely. Around 3-5 minutes.
  
  
• Finally, add salt to taste, pinch kasoori methi and the garam masala. Mix gently. 
  
  
• Serve aloo palak hot with rotis or parathas!