Dairy-Free Aloo Palak (Spinach and Potato Curry)

Ingredients

• 1 lb Potatoes
• 1 lb Spinach
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 1 medium Tomatoes
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 2 tbsp Cooking Oil
• 1/2 cup Water

Instructions

1. 1Heat the 2 tablespoons of cooking oil in a large heavy-bottomed pot over medium heat (350°F / 175°C).
2. 2Add the 1 medium chopped onion and saute for 5-7 minutes, until it is golden brown.
3. 3Add the 1 tablespoon of ginger-garlic paste and saute for 1 minute, until fragrant.
4. 4Add the 1 medium chopped tomatoes and cook for 3-4 minutes, until they have softened.
5. 5Stir in the 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1 teaspoon coriander powder. Cook for 30 seconds, mixing constantly, until fragrant.
6. 6Add the 1 lb of potatoes, cut into 1-inch cubes, and the 1 lb of spinach. Stir everything to coat with the spices.
7. 7Pour in the 1/2 cup of water and bring the mixture to a simmer. Cover the pot, reduce the heat to low (300°F / 150°C), and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
8. 8Stir in the 1/4 teaspoon garam masala and serve hot.

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