Dairy-Free Aloo Palak (Spinach and Potato Curry)

Ingredients

• about 450 g Potatoes
• about 285 g Spinach
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 2 tbsp Vegetable Oil
• 0.5 cup Water
• 0.25 cup Dairy-Free Cream (Coconut)
• to taste Salt

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

Instructions

1. 1Peel the about 450 g potatoes and cut them into 2.54 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 (176.7°C / 175°C). Add the medium onion, chopped, and cook until it is golden brown, about 8-10 minutes.
3. 3Add the 1 tbsp ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the medium tomato, chopped, and cook until it has softened, about 3-5 minutes.
5. 5Stir in the 0.5 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and to taste salt. Cook, stirring, for 1 minute more until the spices are fragrant.
6. 6Add the about 450 g potatoes and the 0.5 cup water to the pot. Bring to a simmer, then cover the pot and reduce the heat to low (148.9°C / 150°C). Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
7. 7Add the about 285 g spinach to the pot. Stir gently until the spinach has wilted into the curry, which should take about 2-3 minutes.
8. 8Stir in the 0.25 cup dairy-free cream and the 0.5 tsp garam masala. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
9. 9Serve the Dairy-Free Aloo Palak hot.

Substitutions

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