Aloo Palak (Spinach and Potato Curry)

Ingredients

• 1 lb Potatoes
• 10 oz Spinach
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Red Chili Powder
• 2 tablespoons Vegetable Oil

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C).
2. 2Add the 1 medium chopped onion to the hot oil and sauté until it turns golden brown, about 5-7 minutes. You will see the edges of the onion pieces becoming a deep golden color.
3. 3Add the 1 tablespoon of ginger-garlic paste and sauté for 1 minute until fragrant. The smell will become very pungent.
4. 4Add the 1 medium chopped tomato and cook until it softens and turns mushy, about 3-5 minutes. The tomatoes will break down and release their liquid.
5. 5Add the 1 lb diced potatoes, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Stir everything together and cook for 5 minutes, allowing the spices to toast.
6. 6Add the 10 oz spinach to the pot. Stir gently until the spinach wilts down completely, which should take about 2-3 minutes. The volume of the spinach will reduce significantly.
7. 7Add about 1/2 cup of water if the mixture seems too dry. Stir, then reduce the heat to medium-low (300°F / 150°C) and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. If the potatoes are not tender, continue simmering and check every 5 minutes.
8. 8Serve the Aloo Palak hot.

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