Aloo Palak

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 255
• Protein: 7 g
• Carbs: 34 g
• Fat: 9 g

Ingredients

• 500 g Potato ( 2cm cubes )
• 400 g Spinach ( fresh, stemmed )
• 2 tbsp ghee
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 2 piece Round tomato ( small dice )
• 1 tsp Cumin seed
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( finely chopped )

Instructions

1. Preparing the potatoes

   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. Blanching the spinach

   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. The aromatic base

   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. Simmering and binding

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors intensify after 24 hours.