Dairy-Free Aloo Palak (Potato and Spinach Curry)

Ingredients

• about 450 g Potatoes
• about 285 g Spinach
• 1 medium Onion
• 1 medium Tomatoes
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 2 tbsp Vegetable Oil
• 1/2 cup Water
• 1 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g potatoes and cut them into 1.27 cm cubes. Wash the about 285 g spinach thoroughly.
2. 2Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (about 176.7°C / 175°C). Add the chopped 1 medium onion and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 1 tbsp ginger-garlic paste to the pot and sauté for 1 minute more, until fragrant.
4. 4Add the chopped 1 medium tomatoes, 1/2 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder. Cook, stirring occasionally, until the tomatoes have softened, about 3-5 minutes.
5. 5Add the about 450 g diced potatoes and the about 285 g spinach to the pot. Stir everything together well and cook for 5 minutes, allowing the spinach to wilt slightly.
6. 6Pour in the 1/2 cup water. Cover the pot and reduce the heat to low (about 148.9°C / 150°C). Simmer for 15-20 minutes, or until the potatoes are fork-tender.
7. 7Stir in the 1/2 tsp garam masala and 1 tbsp lemon juice. Serve hot.

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