Dairy-Free Aloo Palak (Potato and Spinach Curry)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and sauté until it is golden brown, about 8-10 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste and 1-2 green chilies, finely chopped, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 1 medium tomato, chopped, to the pot. Cook, stirring occasionally, until the tomato has softened, about 3-4 minutes.
4. 4Stir in the 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
5. 5Add the about 450 g of potatoes, cut into 2.54 cm cubes, and the about 285 g of spinach to the pot. Stir everything together to coat the potatoes and spinach with the spices.
6. 6Pour in the 0.5 cup of water. Bring the mixture to a simmer, then cover the pot and reduce the heat to low (148.9°C / 150°C). Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Once the potatoes are cooked through, remove the pot from the heat. The curry is ready to serve.

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