Dairy-Free Aloo Palak (Spinach and Potato Curry)
A comforting and nutritious Pakistani dish featuring potatoes and spinach cooked in a dairy-free spiced gravy.
Ingredients
- about 450 g Potatoes
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 2 tablespoons of cooking oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C).
- 2Add the 1 medium chopped onion and saute for 5-7 minutes, until it is golden brown.
- 3Add the 1 tablespoon of ginger-garlic paste and saute for 1 minute, until fragrant.
- 4Add the 1 medium chopped tomatoes and cook for 3-4 minutes, until they have softened.
- 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.
- 6Add the about 450 g of potatoes, cut into 2.54 cm cubes, and the about 450 g of spinach. Stir everything to coat with the spices.
- 7Pour in the 1/2 cup of water and bring the mixture to a simmer. Cover the pot, reduce the heat to low (148.9°C / 150°C), and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- 8Stir in the 1/4 teaspoon garam masala and serve hot.
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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