Dairy-Free Aloo Palak (Spinach and Potato Curry)

Ingredients

• 1 lb Potatoes
• 10 oz Spinach
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1-2 Green chilies
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Cumin seeds
• 3 tbsp Vegetable oil
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro

Instructions

1. 1Peel the 1 lb of potatoes and cut them into 1-inch cubes. Finely chop the 1 medium onion. Prepare 1-2 green chilies by removing the stems and finely chopping them.
2. 2Heat the 3 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 tsp of cumin seeds and cook until they begin to splutter and become fragrant, about 30 seconds.
3. 3Add the chopped onion to the pot and cook, stirring occasionally, until it is softened and golden brown, about 8-10 minutes. Add the 1 tbsp of ginger-garlic paste and the chopped green chilies, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 0.5 tsp of turmeric powder and 0.5 tsp of red chili powder. Cook for 15-30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the cubed potatoes to the pot and stir to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
6. 6Add the 10 oz of spinach to the pot. It will seem like a lot, but it will cook down. Stir gently until the spinach has wilted, which should take about 5-7 minutes.
7. 7Pour in about 1/2 cup of water (not listed, but essential for cooking the potatoes). Cover the pot, reduce the heat to low (300°F / 150°C), and cook until the potatoes are fork-tender, about 10-15 minutes. Check occasionally to ensure there is still a little liquid in the pot; add a tablespoon of water if it looks dry.
8. 8Once the potatoes are tender, remove the pot from the heat. Stir in the 1 tbsp of lemon juice and the 2 tbsp of fresh cilantro. Serve hot.

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