20-Minute Pakistani Aloo Palak (Spinach & Potato)

Ingrédients

• 2-3 potatoes (275g approx)
• 11 oz baby spinach (see notes) (312g )
• 2 green chilies
• 1/2 onion
• 1 tomato
• 1/2 tsp cumin seeds
• 1-2 dried red chilies
• 1/2 tsp garlic
• 3/4 tsp salt
• 1/2 tsp chili powder
• a pinch haldi (approx 1/4 tsp)
• 1 tbsp kasuri methi
• lemon juice for squeezing

Préparation

1. 1

   Poke your potatoes with and a fork and microwave for 6-8 minutes, flipping halfway until just tender. (see notes if you'd rather not microwave)

2. 2

   While the potatoes are microwaving put your pan on medium heat.

3. 3

   Run your onion through a food processor, set aside. Repeat with the tomatoes and then the spinach and green chilies (the last two together).

4. 4

   Now add oil to your pan followed by the cumin seeds and dried chilli and then the onions. Sauté till the edges of the onion start to change color

5. 5

   Add in your garlic paste, give it a quick mix and then add your tomatoes, salt, chili powder, and turmeric.

6. 6

   Cook on medium to medium high heat until the masala becomes a jammy consistency and the oil rises above the top. While this is happening peel and dice your potatoes.

7. 7

   Add your potatoes to the pan and give it a good mix then add the spinach, the kasuri methi, and mix well.

8. 8

   Cover and cook on low for 4-5 minutes and then check for doneness. Add a squeeze of lemon juice, adjust seasoning if needed and serve.