Alu Palak
Equipment
- Wok or Saute pan or Kadai
Ingredients
- 10-12 oz white or red potatoes scrubbed, boiled until fork tender and diced
- 12-14 oz whole spinach or baby spinach washed and finely chopped
- 1 medium onion chopped
- 1 fat inch ginger minced
- 3-4 cloves garlic minced, about 1 teaspoon
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds
- ¾ tsp ground coriander
- ½ tsp red chili powder or 1-2 fresh green chillies chopped
- 2 tbsp olive or avocado oil or any neutral oil
- salt to taste
- ½ tsp Garam Masala optional
Instructions
- Boil the potatoes until fork tender. Once cool enough to handle peel if needed and dice into 1½ inch cubes.
- In a saute pan warm the oil and add cumin seeds. Once the being to crackle add the choppped onions and salt. Saute for 5 minutes.
- Now add garlic ginger, ground turmeric, coriander and chili powder. Give it a good mix.
- Add the potatoes And stir fry for 3-4 minutes until they being to crisp a little around the edges. Add the chopped spinach and mix well. Add a little water(1-2 tbsp) if the potatoes look dry.
- Continue stirring the spinach until wilted and well combined about 2-3 minutes. Taste and adjust the salt. Serve as is or aside dish to any Indian meal.
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