Yum yum yum is all I can say! Growing up was full of little gems like this… Having Porjee, butter, roti and homemade yoghurt completed any day! Aloo Palak Porjee is a dry spicy dish made with potatoes and spinach, sometimes the spinach was replaced with methi (fresh fenugreek leaves). Essentially it can be made with most greens, so use what you have.
What you need…
This will be enough for 2 people as a main or 4 as a side.
Stuff for tholka… Chopped finely usually makes for a tastier dish.
4 potatoes… Diced into 2cm cubes.
4 to 6 handfuls of fresh spinach… Shredded or sliced finely.
Handful of fresh coriander… Roughly chopped.
1 tablespoon of garam masala
1 heaped teaspoon of huldi… Turmeric
What you need to do…
1. Fry off the tholka but only until a light golden brown on a medium heat.
2. Add the huldi and continue to fry off for a couple of minutes.
3. Add the diced potatoes and stir for a couple of minutes making sure the huldi covers all of the potatoes.
3. Add the garam masala and cook of for a further couple of minutes.
4. Add the spinach and stir in. This will wilt and reduce in volume.
5. Season with salt and taste as you go.
6. Add a splash of water.. Turn the heat to low, cover and cook through for 15 to 20 minutes… Or until the potatoes are cooked through. Remember to keep stirring or it will stick to the base!
7. Add the coriander and mix.
What you need to do next…
I used to have this with fresh yoghurt and roti. You can have this with pittas, wraps or rice.. It’s up to you!
Oh yes, the butter.. I know this sounds wrong but I’m sure James Martin would agree but adding a knob of butter (when serving) can make all the difference!
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