Aloo Palak with Roti and Raita - A Wholesome Indian Lunch

A comforting and flavorful Indian lunch consisting of Aloo Palak (Potato and Spinach Curry), soft Roti (Indian flatbread), and cooling Raita (Yogurt dip).

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.61/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Bread

Cuisine:

Indian

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gPotatoes(Peeled and cubed)

£0.60

300gSpinach(Fresh spinach, washed and roughly chopped)

£1.75

1mediumOnion(Finely chopped)

£0.30

2mediumTomato(Finely chopped)

£0.70

1tbspGinger-Garlic Paste(Or equal parts minced ginger and garlic)

£0.40

1numberGreen Chilies(Finely chopped, adjust to taste)

£0.20

0.5tspTurmeric Powder

£0.05

1tspRed Chili Powder(Adjust to taste)

£0.05

1.5tspCoriander Powder

£0.05

0.5tspGaram Masala

£0.05

1tspCumin Seeds

£0.10

0.5tspMustard Seeds(Optional, for tempering)

£0.05

2tbspOil(Vegetable or canola oil)

£0.10

To tasteSalt

£0.01

0.5cupWater(Or as needed)

2cupsWhole Wheat Flour (Atta)(For Roti)

£0.50

0.8cupWater(Approximately, for Roti dough)

1cupYogurt (Plain)(For Raita)

£0.80

0.5numberCucumber(Grated, for Raita)

£0.40

2tbspCilantro(Chopped, for Raita)

£0.30

0.3tspRoasted Cumin Powder(For Raita)

£0.02

PinchBlack Salt (Kala Namak)(For Raita, optional)

£0.03

Total Cost

£6.46

£1.61 per serving

Instructions

1.
**Aloo Palak (Potato and Spinach Curry):** Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds (and mustard seeds, if using) and let them splutter.
2.
Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chilies and sauté for another minute until fragrant.
3.
Add chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
4.
Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute.
5.
Add cubed potatoes and salt. Mix well to coat the potatoes with the spice mixture. Add 1/2 cup of water, cover the pot, and cook until the potatoes are tender, about 15-20 minutes. Check occasionally and add more water if needed.
6.
Once the potatoes are cooked, add chopped spinach and garam masala. Mix well and cook until the spinach wilts down, about 5-7 minutes. Stir occasionally.
7.
Simmer for another 5 minutes to allow the flavors to meld together. Check the seasoning and adjust salt if needed. Garnish with fresh cilantro before serving.
8.
**Roti (Indian Flatbread):** In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead to form a smooth and soft dough. Cover the dough and let it rest for at least 30 minutes.
9.
Divide the dough into small equal-sized balls. Roll each ball into a thin circle using a rolling pin on a lightly floured surface.
10.
Heat a tawa (griddle) or frying pan over medium heat. Place the rolled roti on the hot tawa and cook for a few seconds on each side until small bubbles start to appear.
11.
Flip the roti and cook on the other side until golden brown spots appear. You can puff up the roti by pressing it gently with a clean cloth or spatula while cooking on the second side.
12.
Remove the roti from the tawa and optionally brush with a little ghee or butter.
13.
**Raita (Yogurt Dip):** In a bowl, whisk plain yogurt until smooth. Add grated cucumber, chopped cilantro, roasted cumin powder, and black salt (if using). Mix well.
14.
Chill the raita in the refrigerator for at least 15 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

88g

34% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

15 g

17% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoother gravy in the Aloo Palak, you can blend a small portion of the cooked potatoes and spinach before adding the rest of the spinach.

Resting the roti dough is crucial for soft rotis. The longer it rests, the softer the rotis will be.

You can add other vegetables like peas or cauliflower to the Aloo Palak.

Adjust the spices according to your preference. For a spicier dish, add more green chilies or red chili powder.

Cooking Equipment

Stove

Large Pot or Dutch Oven

Rolling Pin

Tawa (Griddle) or Frying Pan

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother gravy in the Aloo Palak, you can blend a small portion of the cooked potatoes and spinach before adding the rest of the spinach.

Resting the roti dough is crucial for soft rotis. The longer it rests, the softer the rotis will be.

You can add other vegetables like peas or cauliflower to the Aloo Palak.

Adjust the spices according to your preference. For a spicier dish, add more green chilies or red chili powder.

Aloo Palak with Roti and Raita - A Wholesome Indian Lunch

Ingredients

Instructions