Aloo Palak, Potato Spinach Curry

Punjab has been the land of dairy, grains and green leafy vegetables for centuries. These ingredients still largely dominate the daily menu of most households. Mustard greens, fenugreek and spinach are some of the most fondly consumed vegetables- specially spinach is cooked in a variety of ways.

It is stuffed in parathas (fried flat breads) and samosas (fried pastry), cooked with meat, paneer cheese, daikon or potatoes in a curry, added to rice or lentils for a nutrition and flavour boost.
I cook it happily all these ways because it’s one leafy green that even my kids don’t roll their eyes at. I also make a spinach pesto to add to my pasta and salads.

Aloo Palak or Potato Spinach Curry is most requested by my kids because they simply love potatoes – but really who doesn’t?! Potatoes also provide a chunky contrast to the puréed consistency of the curry and neutralise the slight bitterness from spinach. Adding some dairy product to spinach (milk, cream or hung yogurt) also reduces the bitterness factor and adds to the creaminess of the curry.

In Pakistan we don’t add too many spices to vegetable curries, just the very basic to season and enhance the flavour. Adding powdered spices or garam masala mix make the spinach lose it’s green colour too. Keeping spice list simple and adding lemon juice helps preserve the colour.

This simple curry makes a magical comfort meal served with plain whole wheat roti or steamed rice.

4 cups chopped, frozen spinach ( double the quanity for chopped fresh spinach
1 onion, chopped
4 potatoes, peeled and cut into 1 inch cubes
3 tomatoes, diced
4 cloves garlic, crushed
1 inch piece ginger, chopped
2 green chilli peppers, seeds removed, chopped
1 tablespoon lemon juice
1 teaspoon red chilli pepper
1/2 teaspoon turmeric
salt to taste
1 stick cinnamon
1 teaspoon cumin seeds
1/2 cup fresh coriander leaves
2 tablespoons dry or 1/2 cup fresh fenugreek leaves
1/2 cup milk or 1/4 cup cream
2 tablespoons olive or sunflower oil

Heat oil in a deep pan on medium heat, add onions. Fry till light golden.

Add diced tomatoes, crushed garlic and chopped ginger. Add salt, red chilli powder and turmeric. Add a splash of water and cover the pan for 3-4 minutes or till the tomatoes are softened and masala separates from oil.

Add chopped spinach, green chilli peppers, lemon juice and 1/4 cup water. Reduce heat to medium low. Cover the pan and let it simmer for 5 minutes.

Remove from heat, add all the contents of the pan to a food processor or blender and briefly whiz to purée. Pour the spinach mix back into the pan. Add potatoes, cinnamon stick and cumin. Add a little water, just enough to cook the potatoes (another 1/4 cup).

Cook covered on medium low heat till the potatoes are done and the spinach curry thickened to your desired consistency.

Reduce heat to low. Add milk, fenugreek and coriander. Stir to mix. Leave simmering another 5 minutes.

Serve hot with flat bread or plain rice.

Serves 4