- • 2000g Aviko Herb Diced Potatoes
- • 10 bunches of spinach
- • 8 onions, finely chopped
- • 10 tomatoes, chopped
- • 150g garlic and ginger paste
- • 10 green chillis
- • 10 cloves
- • 4 inches of cinnamon
- • 4 bay leaves
- • 2 tsp turmeric powder
- • 20 tsp garam masala
- powder
- • 20 tsp cornflour
- • 10 cups of water
- • 10 tbsp oil
- • Salt, as required
Gluten - Free Aloo Palak
Ingredients
Method
1. Blanch the spinach quickly in boiling water and refresh.
2. Squeeze all the water out of the spinach and add to a blender
along with the chillis, until smooth.
3. Heat the oil in a pan and fry the bay leaves, cloves and cinnamon
till they become aromatic.
4. Add the chopped onion and fry till light brown.
5. Add the ginger and garlic paste and fry till the raw aroma goes away.
6. Add the tomatoes and fry till the tomatoes become soft and mushy.
7. Add the turmeric powder and stir for 5-10 seconds.
8. Add the spinach mixture and stir well.
9. Add the cornflour and stir well until there are no lumps.
10. Add the water and season with salt.
11. Simmer the spinach gravy till it is completely cooked and slightly thickened.
12. Add the Aviko Herb Diced Potatoes and simmer for 2-3 minutes more.
13. Sprinkle with the garam
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
