Palak Aloo

Dry spinach and potato curry

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Ingredients

2 tbsp	vegetable oil or ghee
250 g	potatoes, peeled and cut into 2 - 4 cm chunks
450 g	spinach, roughly chopped
1	green chili, halved and seeded
1 piece(s)	ginger, about a thumb, chopped and ground to a paste
4 clove(s)	garlic, finely sliced
3 sprig(s)	coriander leaves, chopped
	salt
40 g	butter or ghee

Method

Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

Heat the oil or ghee in a heavy-bottomed pan and fry the potatoes for about 4 - 5 minutes. Add the garlic and ginger, with the chili halves and fry for a further 2 - 3 minutes. Stir in the spinach, coriander leaves and salt. Add a little water,and continue frying for about 10 - 15 minutes, until the potatoes are tender and the spinach dry.

Serve with additional melted butter or ghee poured over the top.