Aloo Palak

Name: Aloo Palak
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 3 potatoes; 400 g spinach; 1 tsp cumin; 2 tbsp ghee; 1 green chili; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Aloo Palak is a cherished staple in Pakistani homes, prepared with the ease and intuition that comes from years of tradition. Often gracing the table on ordinary weeknights, it's a dish that speaks to the comfort of everyday meals, where ingredients are familiar friends and the method is second nature to the home cook. There's no ceremony, just the satisfying feeling of nourished contentment.

The tender bite of potatoes mingles with the earthy spinach, while cumin and green chili offer a gentle warmth. Cooked in ghee, its rich aroma is both inviting and homely. Salt is not measured but sensed, ensuring each bite is perfectly seasoned. Aloo Palak is best enjoyed with simple roti, allowing its flavors to shine through with every mouthful.

Ingredients

3potatoes
400 gspinach
1 tspcumin
2 tbspghee
1green chili
to tastefine sea salt

Method

Peel and dice the 3 potatoes into evenly sized cubes, about 1 cm each, to ensure they cook uniformly. Rinse the 400 g spinach thoroughly under cold water to remove any grit, then roughly chop it. Slit the green chili lengthwise, keeping the seeds intact for heat.
In a large, heavy-bottomed pan, heat 2 tbsp ghee over medium heat. Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds until they release their aroma, which will infuse the ghee with flavor.
Add the diced potatoes to the pan, stirring to coat them in the ghee and cumin. Cook for about 5 minutes, stirring occasionally, until the potatoes start to develop a light golden color on the edges.
Add the chopped spinach and the slit green chili to the pan. Stir well to combine with the potatoes, ensuring the spinach wilts evenly. The spinach will release some moisture, helping the potatoes cook through.
Cover the pan with a lid and reduce the heat slightly. Cook until the potatoes are tender when pierced with a fork, and the spinach is fully wilted and dark green, which should take about 10 minutes. Stir occasionally to prevent sticking.
Once the vegetables are cooked, season with fine sea salt to taste. Stir well to ensure the salt is evenly distributed. Serve the Aloo Palak warm, allowing the flavors to meld together, perfect for sharing at the table.