Pakistani local dish

Aloo Palak Methi

Spinach with Potatoes
Ingredients:
1 bunch spinach
1\2 bunch fenugreek leaves (Methi) chopped
1\2 kilogram potatoes
8 cloves garlic cloves, skinned
1 inch piece ginger fresh, peeled
1\4 cup oil
1 large onion skinned and finely chopped
1 level teaspoon chili powder
2-4 - green chili, finely chopped
1\4 teaspoon turmeric
1 level teaspoon salt

How to Cook:
1. If fresh fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried
leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then
soak the leaves in cold water without disturbing them. When you are ready to use them, carefully
scoop out just the leaves without disturbing the water at the bottom as this is where all the
grit will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly
coarse, then chop them. Wash the spinach thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold water.
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light golden color.
Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions.
Stir fry for few minutes then add green chilies. Fry them for a minute or two then add chili
powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it
from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight fitting lid, reduce the heat and cook until the potatoes are cooked and
spinach is really tender and all the moisture has dried up.
8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of
the pan.
9. It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati


This recipe serves 6 people