• Prep: 10 mins
  • Cook: 50 mins
  • Servings: 4 - 6

Aloo Palak with SOFT POTATO FLATBREADS

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

In this verdant dish potatoes are smothered in a silky spiced spinach sauce, finished off with a cooling coriander yoghurt and served with fluffy flatbreads.

Start cooking

Ingredients

Flatbreads
  • 200g Nanna Tate potatoes
  • 300g strong white bread flour
  • 1 tsp sea salt
  • 1 tbsp of vegetable oil
  • 150ml of warm water
  • Ghee, for brushing
Aloo palak
  • 2 tbsp of ghee
  • 1 large onion, finely sliced
  • 600g of Nanna Tate potatoes, peeled and cut into bite-sized pieces
  • 500g of spinach
  • 4 garlic cloves, finely grated
  • 1 knob of ginger, 3cm long, finely grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp chilli powder
  • Cumin seeds, to sprinkle
  • Chilli oil, or chilli sauce, to serve
  • Lemon wedges, to serve
Coriander yoghurt
  • 200g of natural yoghurt
  • 1 bunch of coriander, leaves picked
  • 1 garlic clove
  • Lemon juice, to taste

Let’s get cooking!

  • Step 1 of 4

    FLATBREADS

    For the potato flatbreads, peel and chop the potatoes and add to a pan of boiling water. Cook for 10-15 minutes until tender, then drain and mash

    Combine the flour, mashed potatoes and salt in a bowl. Add the oil then gradually add in the warm water to form a soft, pliable dough (you might not need all the water, so add it gradually). Knead for around 3 minutes until smooth, then cover and rest.

    Divide the rested dough into 4 equal pieces, then roll each out into a circle. Heat a dry frying pan over a medium-high heat, then cook each flatbread for around 1-2 minutes on each side until cooked through and lightly charred. Brush with melted ghee while warm and sprinkle with salt.

  • Step 2 of 4

    Coriander Yoghurt

    To make the yoghurt, use a small food processor or a handheld blender to blitz together the yoghurt, coriander (reserving a few leaves for garnish), garlic, lemon juice and a pinch of salt until smooth, then set aside.

  • Step 3 of 4

    Aloo Palak

    Heat the ghee in a wide pan over a medium heat, then add the onion and cook gently with a pinch of salt for around 12 minutes until soft and lightly golden.

    While the onion cooks, bring a large saucepan of well salted water to a boil. Add the potatoes and cook for 10 minutes until tender, then drain and set aside.

    Put the spinach in a saucepan with a lid and wilt with a splash of water. Drain well, squeezing out the excess water, then blend to smooth purée in a food processor.

    Turn the heat down slightly on the onions, add the garlic and ginger, and cook for 1 minute. Add in the spices and chilli powder and cook for a further minute until fragrant.

    Stir in the spinach purée then add the parboiled potatoes and gently fold through so they are fully coated in the sauce. Simmer for around 10 minutes, adding a splash of water as needed, until the potatoes are fully tender and the curry is thick. Season to taste with salt and black pepper.

  • Step 4 of 4

    Assemble & serve

    To serve, spoon the aloo palak into shallow serving bowls and top with a dollop of coriander yoghurt. Drizzle over some chilli oil or sauce and top with some toasted cumin seeds and the reserved coriander leaves. Slice up and add the potato flatbreads and serve with lemon wedges for squeezing over.

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