Aloo Palak Methi
Spinach with Potatoes
|| Bunch spinach|
|| Bunch Fenugreek leaves (Methi)|
|| kilogram potatoes|
|| cloves garlic cloves, skinned|
|| inch piece ginger fresh, peeled|
|| cup oil|
|| large onion skinned and finely chopped|
|| level teaspoon chili powder|
|| - green chili, finely chopped|
|| teaspoon turmeric|
|| level teaspoon salt|
How to Cook:
1. If fresh
fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried leaves are used, carefully remove the coarse
dry stalks. Wash in a few changes of water. then soak the leaves in cold water without disturbing them. When you are ready
to use them, carefully scoop out just the leaves without disturbing the water at the bottom as this is where all the grit
will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly coarse,
chop them. Wash thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan
and stirring frequently, fry the onions to a light golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent
the spices from burning) to onions. Stir fry for few minutes then add green chilies. Fry them for a minute or two then add
chili powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little
water to prevent it from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight
fitting lid, reduce the heat and cook until the potatoes are cooked and spinach is really tender and all the moisture has
8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of the pan.
It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati
recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Serve with Chapati (Roti)