Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Aloo Palak

Potatoes cooked in smooth spinach gravy with whole spices and ginger — a nutritious, wholesome Punjabi curry that combines the earthiness of potato with iron-rich greens.

🧺 Ingredients

• 300g potatoes, cubed
• 400g spinach, blanched and pureed
• 2 medium onions (150g), chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 green chillies
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt to taste
• Lemon juice
• Lemon juice at end brightens the spinach flavour.

👩‍🍳 How to make Aloo Palak

1. Boil spinach 2 min in salted water.
2. Ice bath immediately.
3. Blend with green chillies to smooth puree.
4. Heat ghee on HIGH.
5. Fry potato cubes 5 min until golden on sides.
6. Remove.
7. In same ghee, add cumin — splutter.
8. Add onions — fry MEDIUM-HIGH 5 min golden.
9. Add garlic-ginger, dry spices — fry 2 min.
10. Add potatoes back, add spinach puree + 100ml water.
11. Simmer MEDIUM 8–10 min until potatoes are tender.
12. Add garam masala, lemon juice.

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