Jhatpat Aloo Palak | جھٹ پٹ آلو پالک | Reiko Ellis

Namaste Dosto! नमस्ते दोस्तो! (Hello friends)
This time I'm bringing a warming curry that hails from Pakistan! After making some palak pakora, I had heaps of leftover spinach and wasn't sure what I felt like making with it. So I asked a friend and she suggested this dish. It sounded like the perfect meal to fight the freezing weather that we’re currently experiencing in Melbourne.
I already knew the winning combination of spinach and potato, but the addition of yoghurt and lemon juice really elevates this dish! I also love the earthy, floral flavour of crushed coriander seeds.
Jhatpat (جھٹ پٹ) means quick in Urdu: I can't say this dish came together that quickly for me, but I'm also not the fastest of cooks and really, I didn't care. It was so incredibly flavoursome that it was worth every minute it took to prepare.
Bahut Shukriya (Thank you so much) to my lovely friend Shafaq for suggesting such an delicious meal! You're the best!
| INFO |
• Serves: 4
Time
• Prep: 30 minutes
• Cooking: 25 minutes
• Total: 55 minutes
| TIMESTAMPS |
• 00:00 Intro
• 00:47 Preparation
• 02:56 Cooking
• 05:22 Plating
• 05:39 Tasting
• 06:36 Outro
| INGREDIENTS |
JHATPAT ALOO PALAK
Puree
• 3 medium tomatoes, quartered
• 3 green chillies, stems removed
• 3cm fresh ginger, skin removed
• 6 (or 2 massive) garlic cloves, skin removed
Curry
• 3 medium potatoes, peeled and cut into 2.5cm cubes (perfect roti scooping size)
• 500-600g spinach leaves, roughly cut
• ⅓ Cup oil (I used canola)
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds, crushed of life
• 1 large red onion, finely chopped
• ½ Cup yoghurt, whisked until smooth
• 1 Tbsp lemon juice
• 4-5 stalks of fresh coriander, finely chopped
Ground Spices
• 1 Tsp salt
• 2 Tsp red chilli powder
• ½ Tsp turmeric powder
• 1 Tsp garam masala
Garnish (Optional)
• 1 red / green chilli, sliced
• 1 Tbsp yoghurt
• Finely chopped coriander
| METHOD |
POTATOES
1. Start by boiling the potatoes. Take a medium saucepan and add enough water to boil in*. Set the heat to Medium-High This will take about 5-7 minutes. Meanwhile work on the rest of the prep.
2. After 7 minutes, the potato should be completely soft, check it with a fork.
*A little tip to use less gas and speed up the process: Boil the water in a kettle before adding it to the saucepan so you don't have to wait for the water to boil.
3. Switch off the heat, drain the water and leave aside.
PUREE
1. Add the tomatoes, fresh ginger, garlic and green chillies to a blender / processor
2. Blend until you have a smooth puree
CURRY
1. Add a sauté pan or kadai to your hotplate and set the heat to medium. Once heated, add the oil.
2. Once the oil is hot add the cumin seeds. Let them splutter for about 10 seconds.
3. Add in the coriander seeds and let them fry for 10 seconds.
4. In goes the onion, cook until translucent. About 4-5 minutes
5. Pour in the tomato puree, give it all a good mix.
6. Sprinkle in the ground spices. Mix well and toast the spices for about 30 seconds
7. Further cook for 4-5 minutes or until the oil starts to separate from the tomato
8. Shovel in the spinach. You probably won't be able to get it all in your pan in one go, so add ⅓ - ½ and mix, it will start to wilt immediately, giving you more room to add the rest of the spinach.
9. Cook for 8-10 minutes, or until the oil separates.
10. Add the lemon juice and mix well
11. Finally introduce the aloo to the palak by adding the boiled potatoes. Mix well to ensure they are well coated by all the lovely flavours you've built up.
12. Reduce the heat to low and add the whisked yoghurt. Carefully mix this in to avoid splitting the yoghurt. Cook for 2 minutes
13. Throw in the chopped coriander and mix well.
14. Cover and leave to simmer for 2 minutes
15. Top with some fresh chilli (green or red) and a little extra yoghurt and serve this heartwarming dish.
| SERVE WITH (optional) |
• Roti
• Naan
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This recipe has been modified from the one by Seema found on Food Fusion
www.foodfusion.com/recipe/jha...
The music used in this video by Aakash Ghandi is from the RUclips audio library.
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[@shafaqbhatti6812]

Aww thankyou ❤ for the credits 🥹 You nailed the recipe 😘 love it 🥳

[@DesifiedDish]

You're always welcome my friend! Thank you for making this possible by suggesting it! 💛♥️