Aloo Palak (Spinach and Potato Curry)
This is a vegetarian meal (contains cream) which I have devised and which I've cooked a few times now. You can add as much or as little spice as you can take.
You can also add other ingredients such as thin strips of carrot or perhaps mushrooms. It's all down to your individual taste. Give it a try and hopefully you will enjoy it.
Ingredients:
4 or 5 x Potatoes
2 x Packs of Baby Spinach
2 x Medium Onions (red or brown) sliced into thin wedges.
1 x Can Chopped Tomatoes (400 g)
1 x Tsp Turmeric Powder (for colouring but not essential)
Pinch of Salt as required
Sugar as required
Garlic (crushed or powdered) as required
Slurp of Cooking Oil
Larger slurp of Double Cream
Curry Powder (Mild or Medium - unless you really want to go for it, in which case hot!)
Method
Peel the potatoes and chop into 1cm cubes.
Gently bring the potatoes to the boil with some salt and the Turmeric added to the saucepan. Simmer until getting soft.
Strain the water. (Be careful of staining with the Turmeric).
Allow the potatoes to cool.
Sparingly drizzle some cooking oil over the potatoes and set aside.
In a wok (or suitably large pan), gently fry the onions, when soft add the amount garlic you want then pour in the tomatoes (plus a small amount of the water used to rinse the inside of the can) and allow to incorporate and reduce slightly.
Add 2 to 3 teaspoons of curry powder and taste to see if it’s too acidic. If it is, add one teaspoon of sugar.
Add salt to your taste.
Add one pack of spinach and ensure it all wilts into the sauce.
Add the second pack of spinach and allow it to wilt and blend into the sauce.
Add enough Double Cream to the mixture so that it looks delicious (I used about 300ml but it’s down to your taste).
Stir well to make sure everything is incorporated.
Pour the sauce from the wok into a serving dish, cover and allow to cool.
Heat the oven to 200C.
Tip the potatoes on to a heated tray and sprinkle with Curry Powder then place into the oven.
Allow the potatoes to roast on the tray (around 20 mins), then pour them over the reserved Spinach dish and place it all in the oven for another 30 to 40 minutes until the sauce is boiling well (and reducing) and the potatoes are crispy.
Remove from oven and enjoy!
You can also add other ingredients such as thin strips of carrot or perhaps mushrooms. It's all down to your individual taste. Give it a try and hopefully you will enjoy it.
Ingredients:
4 or 5 x Potatoes
2 x Packs of Baby Spinach
2 x Medium Onions (red or brown) sliced into thin wedges.
1 x Can Chopped Tomatoes (400 g)
1 x Tsp Turmeric Powder (for colouring but not essential)
Pinch of Salt as required
Sugar as required
Garlic (crushed or powdered) as required
Slurp of Cooking Oil
Larger slurp of Double Cream
Curry Powder (Mild or Medium - unless you really want to go for it, in which case hot!)
Method
Peel the potatoes and chop into 1cm cubes.
Gently bring the potatoes to the boil with some salt and the Turmeric added to the saucepan. Simmer until getting soft.
Strain the water. (Be careful of staining with the Turmeric).
Allow the potatoes to cool.
Sparingly drizzle some cooking oil over the potatoes and set aside.
In a wok (or suitably large pan), gently fry the onions, when soft add the amount garlic you want then pour in the tomatoes (plus a small amount of the water used to rinse the inside of the can) and allow to incorporate and reduce slightly.
Add 2 to 3 teaspoons of curry powder and taste to see if it’s too acidic. If it is, add one teaspoon of sugar.
Add salt to your taste.
Add one pack of spinach and ensure it all wilts into the sauce.
Add the second pack of spinach and allow it to wilt and blend into the sauce.
Add enough Double Cream to the mixture so that it looks delicious (I used about 300ml but it’s down to your taste).
Stir well to make sure everything is incorporated.
Pour the sauce from the wok into a serving dish, cover and allow to cool.
Heat the oven to 200C.
Tip the potatoes on to a heated tray and sprinkle with Curry Powder then place into the oven.
Allow the potatoes to roast on the tray (around 20 mins), then pour them over the reserved Spinach dish and place it all in the oven for another 30 to 40 minutes until the sauce is boiling well (and reducing) and the potatoes are crispy.
Remove from oven and enjoy!
