Aloo Palak
Welcome to the rich flavours of Aloo Palak, a classic Indian dish combining earthy potatoes and fresh spinach with aromatic spices. Often called “Saag Aloo” in the UK, this dish specifically highlights spinach, making it unique. Each bite offers comforting potatoes and vibrant greens in a fragrant spice blend. Join us as we celebrate this tasty and colourful curry, elevated with Mandala spices for a true flavour experience.
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Servings: 4
| 700g potatoes, peeled and chopped |
| 200g spinach |
| 2 tbsp ghee or cooking oil |
| 1 onion, finely chopped |
| 4 garlic cloves, finely chopped |
| 1 thumb of ginger, finely chopped |
| 4 ripe tomatoes, roughly chopped |
| 1 green chilli, chopped |
| 1 tsp cumin seeds |
| 1 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| Salt to taste |
| ¼ tsp (very small pinch) kasoori methi (optional) |
Prepare:
| Peel, chop and cut your potatoes, tomatoes, onions, garlic, ginger and green chilli as described in the ingredients list and set aside. |
| If using unwashed spinach then give it a good rinse and set aside to dry. |
Cook:
| In a non-stick pan, add the oil and fry the cumin seeds until they start to sizzle. |
| Add the onions and fry for 5 minutes on a medium heat until they turn brown at the edges. |
| Add the garlic, ginger and green chilli and fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a splash of water and fry for another 2 minutes or until the ghee/oil is separating and all the water has evaporated away. |
| If using kasoori methi (dried fenugreek leaves), add a pinch (¼ tsp) now and stir. This stuff has a very strong flavour so be careful not to put too much. A little bit goes a long way. |
| Add the spinach, one handful at a time and keep stirring until it wilts and incorporates into the tomatoes. Keep one last handful of spinach aside to fold in at the very end. |
| Add the potatoes, salt, half a cup of water and cook on a medium heat with the lid on for about 10 minutes or until the potatoes have softened. |
| Once the potatoes are almost done, add the Mandala garam masala and the remaining handful of spinach leaves and stir to incorporate everything together. |
Garnish:
| Garnish with a squeeze of fresh lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
