| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 3 | Easy |
Introduction
To share
The spinach potato curry (or Aloo Palak) is a typical Indian dish. It is a very fragrant vegetarian dish that can be easily accompanied with meat or fish.
The extra thing:
- You can replace fresh spinach with frozen spinach.
- You can make it more full-bodied by adding chilli powder (depending on taste).
Ingredients
|
For the spice blend
|
|
| 1 tsp mustard grains | |
| 1 tsp ground cumin | |
| 0.5 tsp ground turmeric | |
| 0.5 tsp cardamom | |
| 1 tsp curry | |
| 1 tsp ginger | |
|
For the rest
|
|
| 2 cloves of garlic chopped | |
| 1 shallot | |
| 700 g potatoes | |
| 300 g fresh spinach | |
| 200 g crushed tomatoes | |
| 20 cl water | |
| 2 tbsp peanut oil |
Instructions
|
1
|
Prepare the vegetablesPeel the potatoes and cut them into quarters.
Remove the central stalk of the spinach, wash and drain. Roughly chop the spinach with a knife. To book. |
|
2
|
Continuation of the recipeMince the garlic and shallot and set them aside.
Heat the oil in a casserole dish and brown the garlic and shallot for 2-3 minutes over medium heat. |
|
3
|
Then add the spice blend until it forms a paste.
Brown the potatoes so that they are well covered with spices for 2-3m. |
|
4
|
Then add the spinach and mix.
Add the crushed tomatoes, salt and mix. |
|
5
|
Add water and cover.
Cover and cook for 30-40 minutes, stirring regularly. To serve. |
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