Aloo Palak (Spinach and Potato Curry - Nut-Free)
A comforting and nutritious Pakistani dish made with potatoes and spinach in a flavorful gravy. This recipe is meticulously crafted to be entirely nut-free.
Ingredients
- about 450 g Potatoes (cubed)
- about 285 g Fresh spinach
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger-garlic paste
- 1 medium Tomato (chopped)
- 1 Green chilies (slit)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Vegetable oil
- to taste Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a pot over medium heat.
- 2Add chopped onion and sauté until golden brown.
- 3Add ginger-garlic paste and sauté for another minute.
- 4Add chopped tomato and cook until softened.
- 5Stir in turmeric powder, red chili powder, and cumin powder. Cook for a minute.
- 6Add cubed potatoes and salt. Mix well and cook for 5 minutes.
- 7Add spinach and green chilies. Mix well and cover the pot.
- 8Simmer for 15-20 minutes, or until the potatoes are tender and the spinach is cooked down.
- 9Stir in garam masala and cook for another minute.
- 10Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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