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Today we celebrate International Plant Power Day. Yes, the carnivores can keep their meet-eating habits, but on this day, we want to encourage everyone to add plant-based foods to their diet. In the kitchen to show us how delicious and easy it is to prepare a plant-based dish is Chef Vanie Padayachee from Marigold Restaurant in Franschoek, South Africa.

Kadhai Aloo Palak

Ingredients:

  • 1 kg Spinach (blanched and pureed until a smooth paste)
  • 100 ml Oil (Sesame Oil Recommended)
  • 6 Red Dried Chilies
  • 1 tsp Cumin Seeds
  • 2 tbsp Garlic (chopped)
  • 5 cm Piece Ginger (Julienne)
  • 2 Potatoes (cut into cubes and par-boiled or fried)
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • 1 Tomato Concasse
  • Fresh Coriander

Method:

  1. Heat a frying pan; add the oil.
  2. Sauté the chilies, cumin seeds, garlic until just brown.
  3. Add the onion and julienne ginger and sauté until just soft.
  4. Add the ground spices and spinach puree and sauté for 5 minutes until liquid had evaporated.
  5. Check salt.
  6. Add the blanched aloo and mix well.
  7. Finish off with tomato concasse and fresh chopped coriander and a squeeze of lemon juice.

Recipe by Vanie Padayachee