Aloo Palak

The smells and flavours of this dish remind me of my childhood. It is much easier to make than you might think, and can be eaten with rice, roti, naan, or just on its own with some yogurt on the side!

Ingredients:

• 2-3 potatoes

• 10 cups baby spinach

• 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

• 1/4 tsp turmeric

• 1 tbs kasuri methi

• Lemon juice

Method:

1. Poke the potatoes with a fork and microwave for 6-8 minutes, flipping halfway until just tender.

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

3. 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.

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

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

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

7. Cover and cook on low heat for 4-5 minutes or until the colour changes from bright green to a deeper green. Add a squeeze of lemon juice and serve.