Aloo Palak

Ingredients

For 1	Continued...
1 medium potato	2 tbspn passata
150 ml c46 curry base sauce (see note 1)	1 pinch salt
1 tbspn oil	90 - 100 gm spinach (palak)
½ tspn fennel seeds	50 gm peas
¼ tspn turmeric	¼ tspn garam masala
1 tspn ground coriander	1 tspn tikka paste (optional)

Preparation

If needed, wash and dry the spinach.
Chop the spinach.
Mix the passata with the c41 base sauce.
Peel the potato and cut into approx 1 cm cubes, then boil for 10 min in salted water, then drain and reserve.

Cooking - 6½ min

Heat a wok, over a medium heat and add the oil.
Add the fennel seeds and cook for about 30 seconds.
Add the turmeric and ground coriander and cook, stirring for 1 min.
Add 120 ml of C46 base sauce and salt.
Increase the heat and add the potatoes, spinach and peas and cook for 4 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the garam masala and, if using, the tikka paste and cook for 1 min, stirring.

Serving

Serve with naan bread and optionally garnished with freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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