Aloo Palak with Roti

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, minced
• 2rotis (store-bought)
• 0.5onion, finely chopped
• 1 tbspvegetable oil
• 200 gpotatoes, diced
• 1 tspground cumin
• 1 tspgaram masala
• 150 mltomato passata
• 2garlic cloves, minced
• 150 gfresh spinach

Method

1. Heat the vegetable oil in a pan over medium heat and sauté the onion until soft and golden.
2. Add the garlic and ginger and cook for a minute until fragrant, then stir in the cumin and garam masala.
3. Pour in the tomato passata and simmer until the sauce thickens slightly.
4. Add the diced potatoes along with a splash of water, cover, and cook until the potatoes are tender.
5. Stir in the fresh spinach and cook until it wilts completely into the curry.
6. Warm the roti in a dry pan until soft and lightly charred, then serve alongside the hot aloo palak.