Aloo Palak (Spinach with Potato) – Authentic Pakistani Style

Preperation Time: 20 minutes
Cooking time: 90 minutes
Serving Size: 12

Ingredients

6 cans of fresh cut leaf spinach (13.5 oz each)
3 medium golden or red potatoes
2 medium onion (aprox 1 1/4 cup)
6 cloves garlic (or 1 tbsp garlic paste optional)
2 vine ripe tomatos
1 1/4 tsp salt
1 tbsp ground coriander powder (dhania powder)
1 tsp red hot chili powder (laal mirch)
3/4 tsp ground cumin powder (zeera)
1/2 tsp turmeric powder (haldi)
1/4-1/3 cup olive oil (seems like a lot but it’s needed for the full flavor of this recipe. You will not notice it when the dish is done)
2 tsp dried fenugreek leaves (kasoori Methi)
1/4 cup freshly chopped cilantro (dhania)

Instructions

To start the masala (onion-tomato base), dice the onions and start cooking them in a large pot on medium high heat with the olive oil.
Finely chop the garlic and then add to the fried onions once they are translucent.
Dice the tomatoes and add in to the pot once the onions and garlic are golden in color.
After a quick stir, add in your spices- salt, coriander, cumin, chili powder, turmeric powder.
As your masala is cooking, peel and cut your potatoes in to one inch cubes. You don’t want them too big. Meanwhile, keep an eye on the masala and stir the pot every 2 minutes.
After the tomatoes are completely mushed and the oil looks like it is seperating, add in the potatoes and give a quick stir to coat them with the masala (aprox 10-12 minutes later). Cover with lid.
Now, drain the canned spinach through a fine metal colander to get out the excess liquid and then transfer it in to a food processor or blender.
Blend it with a few pulses. We don’t want it pureed but we want to get rid of the stringy texture.
Combine well with the potatoes and masala in the pot. You most likely will not need to add water to the pot for the potatoes to cook. The water evaporating from the spinach will be enough to cook the potatoes.
Lower the heat to medium low, cover the pot, and keep mixing every 3-4 minutes for 15 minutes.
Now, add in the dried fenugreek leaves and the fresh cilantro. Check at this point if you think you may need to add a little water to cook your potatoes. Usually you will see there is enough water steaming in the pot. If not, add in about half a cup of water.
Cover and continue to mix frequently for another 10-15 minutes. You can use a fork to see when the potatoes are ready.
Enjoy with hot Roti, Naan, or Paratha!