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Side Dishes

Palak Aloo

Traditional Punjabi cooking includes many vegetarian dishes. Palak aloo is made with spinach, potatoes and spices. It makes a simple and inexpensive midweek meal, served with a bowl of daal and some chapatis or rice.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
200
vegetarian logo48
Spice rating
Mild
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 3 tbsp
    Vegetable oil
  • 2 tsp
    Cumin seeds
  • 5
    Garlic cloves, sliced
  • 2
    Bird’s-eye green chillies, finely chopped
  • 115g
    Onion, finely chopped
  • 1 tbsp
    Ground coriander
  • 1 tsp
    Ground turmeric
  • 400g
    Frozen chopped spinach
  • 350g
    Potatoes, peeled, cut into large cubes and boiled
  • 1cm
    Piece fresh root ginger, cut into slivers
  • -
    Salt

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7–8 minutes, stirring well.
  2. Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.
  3. Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.