RazPakistani and Indian Classics
Jhatpat Aloo Palak recipe
A quick everyday curry of potatoes and spinach cooked with onion and tomato, eaten with roti or paratha.
Watch the video · 4:20
Serves4 servingsPrep15 minCook25 minRamzan and Eid
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 2 tomatoes, chopped
- 3 medium potatoes (about 400 g), diced
- 500 g spinach (palak), washed and chopped
- 2 green chillies, slit
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1/2 tsp garam masala
Method
- Heat the oil in a pan on medium heat and crackle the cumin seeds for 20 seconds.
- Add the onion and garlic and fry for 4 minutes until golden.
- Add the tomatoes, turmeric, coriander, red chilli and salt. Cook for 4 to 5 minutes until the tomatoes soften and the oil separates.
- Add the potatoes and 1/2 cup water. Cover and cook on low heat for 8 minutes.
- Stir in the spinach and green chillies. Cook uncovered for 5 to 6 minutes until the spinach wilts and the potatoes are tender when pierced.
- Sprinkle over the garam masala, mix and serve hot.
Good to know: Cut the potatoes into small, even cubes so they cook at the same speed as the spinach.