Potato with Spinach (Aloo Palak)

Potatoes and spinach go together beautifully in Indian cooking, especially when blended with a delectable combination of spices. This dish has rich notes of cumin, garlic and coriander as well as our versatile Garam Masala paste. This dish makes a great side dish, very similar to a Saag Aloo.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

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Ingredients

300g spinach leaves
2 tbsp vegetable oil
1 clove garlic, chopped
2 tomatoes, diced
1/2 tsp cumin seeds
salt, to taste
50ml single cream
300g potatoes, diced
2 tbsp Patak's Garam Masala Curry Paste
2 tbsp fresh coriander, chopped

Methods

Blanch the spinach leaves by placing them in plenty of boiling water for 2 minutes, draining, and refreshing in cold water. Purée in a food processor.
Boil the diced potatoes in water until cooked through but not mushy.
Heat the oil in a pan, add the cumin seeds and when they begin to crackle add the Patak's Garam Masala Curry Paste and garlic. Sauté for 2 minutes, sprinkling in some water to prevent the garlic from burning.
Add diced tomatoes and fry for 2 - 3 minutes.
Add the spinach purée and continue to cook until the sauce begins to boil.
Add the diced potatoes and stir.
Pour in the cream, check the seasoning and adjust the salt if necessary. Garnish with fresh coriander adn eat piping hot.