Aloo Palak
Ingredients
- 500 gPotato (2cm cubes)
- 400 gSpinach (fresh, stemmed)
- 2 tbspghee
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 2 pcRound tomato (small dice)
- 1 tspCumin seed
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 20 gFresh ginger (finely chopped)
Method
Tender potato cubes, browned in ghee, folded into a creamy spinach base. The aroma of toasted cumin and the heat of chili balance the earthy notes of the greens.
- 1
Peel and cut potatoes into 2cm cubes. Heat ghee in a pan and sauté the pieces until a golden crust forms. They should remain firm in the center.
- 2
Plunge spinach into salted boiling water for 2 minutes. Drain and immediately rinse under ice-cold water to set the green color. Coarsely blend to achieve a coating texture that isn't perfectly smooth.
- 3
In the same pan, sweat the finely chopped onion with minced garlic and ginger. When the onion is translucent, add cumin, turmeric, and chili. Toast for 1 minute until the aromas are released.
- 4
Add diced tomatoes and let them reduce. Stir in the potatoes and spinach. Cover and simmer on low heat until a knife slides into the potatoes like butter. Finish with garam masala.
Frequently asked questions
How do you get this dish right?
- Don't skip the ice bath for the spinach, otherwise your dish will turn brown instead of vibrant green.
- If the sauce is too dry, add a splash of hot water, never cold, to avoid stalling the potato cooking process.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors intensify after 24 hours.
