Dahi Aloo Palak
This is a great dish to make on a budget, it is filling, delicious and it can be eaten with roti or basmati rice. You may eat it as a main or side dish. The addition of yoghurt gives it a creamier texture.
1/2 cup sunflower or vegetable cooking oil
3-4 Potatoes chopped in to bite size pieces and parboiled
160g bag of washed baby spinach chopped
Whole spices - 1 cinnamon stick, 2 green cardamons, 2 cloves, 1 black cardamon, 1 indian bay leaf, 1/2 tsp cumin seeds, 1/2 tsp cumin seeds
1 Red or Brown onion finely sliced
1 tbsp fresh home made ginger garlic paste
4 green chillies chopped finely
Powdered spices - 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp chilli flakes (optional), 1/2 tsp Garam masala, , a pinch asafoetida (optional) 1 tsp kasuri methi
4 tbsp lightly beaten / whisked plain yoghurt
100ml/150ml tomato passata - you can use more if you prefer.
1. Firstly parboil the potatoes, you can peel the potatoes before or after boiling, whichever suits you best. Then set aside.
2. In a pot/ pan heat the cooking oil, when it is hot add the whole spices and the asafoetida. If you don’t have any asafoetida leave it out.
3. After a minute or so add the sliced onion and fry until lightly golden brown
4. Add the chopped spinach, ginger garlic paste, green chillies, chilli powder, turmeric, crushed chilli flakes, plain yoghurt, tomato passata, and stir well approximately 8-10 minutes.
5. Now add the parboiled potatoes mix well, add 1 tsp kasuri methi mix well
6. Cover simmer 5 - 10 minutes (until potatoes are cooked)
7. Sprinkle 1/2 tsp Garam masala
Serve with chappatis — with Roni Ayoub.