Kadhai Aloo Palak

Kadhai Aloo Palak



  • 1 kg Spinach blanched and pureed until a smooth paste
  • 100 ml Oil Sesame Oil Recommended
  • 6 Red Dried Chilies
  • 1 tsp Cumin Seeds
  • 2 tbsp Garlic chopped
  • 5 cm Piece Ginger Julienne
  • 2 Potatoes cut into cubes and par-boiled or fried
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • 1 Tomato Concasse
  • Fresh Coriander



  1. Heat a frying pan; add the oil.
  2. Sauté the chilies, cumin seeds, garlic until just brown.
  3. Add the onion and julienne ginger and sauté until just soft.
  4. Add the ground spices and spinach puree and sauté for 5 minutes until liquid had evaporated.
  5. Check salt.
  6. Add the blanched aloo and mix well.
  7. Finish off with tomato concasse and fresh chopped coriander and a squeeze of lemon juice.

Recipe Notes

Recipe by Vanie Padayachee