Savoury Potatoes with Spinach and Ginger (Palak Alu) recipe
ingredients
2 kg potatoes
4 dried, crushed red chillies
2 tsp black mustard seeds
175 ml oil or ghee
50 g grated ginger
50 ml oil or ghee
1 kg shredded cooked spinach
225 ml natural yogurt
chopped coriander leaves
4 dried, crushed red chillies
2 tsp black mustard seeds
175 ml oil or ghee
50 g grated ginger
50 ml oil or ghee
1 kg shredded cooked spinach
225 ml natural yogurt
chopped coriander leaves
method
1. Boil 2 kg potatoes in their skins until half-cooked; skin and cut into 1 cm cubes.
2. Fry 4 dried, crushed red chillies and 2 tsp black mustard seeds in 175 ml oil or ghee until the seeds burst.
3. Add the potatoes and fry until golden brown. Stir-fry 50 g grated ginger in 50 ml oil or ghee, add 1 kg shredded cooked spinach, stir in 225 ml natural yogurt, cook for 5 minutes, then add the cooked potatoes and seasoning.
4. Serve sprinkled with chopped coriander leaves.
2. Fry 4 dried, crushed red chillies and 2 tsp black mustard seeds in 175 ml oil or ghee until the seeds burst.
3. Add the potatoes and fry until golden brown. Stir-fry 50 g grated ginger in 50 ml oil or ghee, add 1 kg shredded cooked spinach, stir in 225 ml natural yogurt, cook for 5 minutes, then add the cooked potatoes and seasoning.
4. Serve sprinkled with chopped coriander leaves.
serving amount
serves 10
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