Cooking with B.J

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Aloo Palak


-700g (1.5lb) scrubbed potatoes
-450g (1lb) fresh spinach (weighed without stalks) or defrosted frozen  leaf spinach
-1 peeled and finely chopped med.onion
-4-5 tbsp cooking oil
-1/2 tbsp finely chopped or grated fresh ginger
-2 crushed cloves of garlic
-1/4 tsp. turmeric
-1 tsp. white zeera seeds
-1/2 tsp. red chili powder
-1 finely chopped tomato

Boil the potatoes in their jackets so that they are almost, but not quite, done and set them aside to cool.  In the meantime wash the spinach.   Without drying the leaves, place them in a covered saucepan and cook gently for 10 min.s until tender.  Chop the spinach when it is cool enough to handle, and reserve.   Fry the onion in the oil until golden brown and then add the ginger and garlic and stir for a min. before adding the chopped tomato.  Fry the tomato and spice mixture for another 3-5 min.s over a low - medium flame.  When the potatoes are completely cool, peel them and dice them into small cubes.  Add the
potatoes to the spices and stir well to mix well together.  Add the spinach, and after you have stirred it in with the potatoes, cover the pan and simmer gently until ready.  During this time you may need to open the pan once or twice to stir the vegetables around to prevent them from sticking to the bottom of the pan.