Aloo palak

So I came across a recipe for Aloo Paalak the other day, and it just seems like the most perfect easy dinner that’s also crazy good for you.

It’s popular in Indonesian and Indian cuisine and is basically just nutritious greens and spices. From what I read palak is a different sort of spinach. But I have loads of regular spinach in my garden, so I just used that. I also mixed it up a little so it might not be a perfect Aloo Palak but let’s just say it’s my take on it.

I served mine with fresh naan I made, I will get to putting the recipe up soonish x

What you’ll need:

3                            large potatoes

2 TBS                    olive oil

1 tsp                     paprika

400 g                    spinach (you can use baby spinach or any sort you have available)

1 can                    full fat coconut milk

1 tsp                     ground ginger

1 tsp                     salt

1 TBS                    garam masala

2                            chillies (red or green) chopped

2 tsp                     cayenne pepper

1                            tomato, finely diced

How to do it:

1. Preheat your oven to 200℃.
2. Rinse your potatoes and cut them into smallish cubes, like 1.5 cm each. You can leave the skin on.
3. Place the potatoes in a bowl, and the olive oil, paprika, 1 tsp of the cayenne pepper and a dash of salt. Toss them around until everything is evenly distributed.
4. Spread the potatoes out evenly on a baking tray and bake in the preheated oven for about 15 minutes. This will depend on how big your cubes are but just check if they are tender after 15, if not then just check every 5 minutes until done. They should be crispy outside and soft inside.
5. While your potatoes are cooking time to get the rest of the dish ready.
6. Take the biggest pot you have and heat up about 2 TBS of olive oil on medium to high heat. Add the spinach in batches, until it is all wilted.
7. Add the spices, chopped chillies and coconut milk, and cook for about 4 minutes.
8. Add half the tomato, cooking for another 3-4 minutes.
9. Take the pot off the heat, and using an immersion blender, blend until smooth. (if you don’t have a handheld blender you can use a tabletop blender but do it in batches when it’s cooled a bit)
10. Give it a taste and add salt and pepper as needed.
11. Garnish with the potatoes and some fresh tomato. Serve with rice or some freshly made naan bread.

As always, thank you so much for reading! If you had a good time then don’t forget to like and subscribe x

If you give this recipe a try drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying some of my other savoury dishes, how about these?

• Bean, corn and lemongrass soup
• Mexican rice bake
• Chickpea Chili

Love and health to all of you!

xx

N