20-Minute Pakistani Aloo Palak (Spinach & Potato)

This homestyle Pakistani aloo palak with authentic bright flavours is made with yellow potatoes and baby spinach, and aromatic spices. Learn my TWO time-saving hacks to prepare this classic Pakistani dish within 20 minutes!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Poke 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. 2While the potatoes are microwaving put your pan on medium heat.
3. 3Run your onion through a food processor, set aside. Repeat with the tomatoes and then the spinach and green chilies (the last two together).
4. 4Now 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. 5Add in your garlic paste, give it a quick mix and then add your tomatoes, salt, chili powder, and turmeric.
6. 6Cook 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. 7Add your potatoes to the pan and give it a good mix then add the spinach, the kasuri methi, and mix well.
8. 8Cover 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.