Gluten-Free Aloo Palak (Potato and Spinach Curry)
A hearty and flavorful potato and spinach curry, traditionally made in Pakistani cuisine, adapted to be completely gluten and wheat-free.
15m prep + 35m cook4 servings
WHEAT-free
320 cal|10g protein|40g carbs|15g fat|8g fiber
Ingredients
- 1 lb Potatoes
- 10 oz Spinach
- 1 medium Onion
- 2 medium Tomato
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 2 tablespoons Vegetable Oil
- 1 small Green Chilies
Instructions
- 1Peel and cube the potatoes. Wash the spinach thoroughly.
- 2Heat vegetable oil in a pot and sauté chopped onions until golden brown.
- 3Add ginger-garlic paste and sauté for a minute.
- 4Add chopped tomatoes and cook until softened.
- 5Add turmeric powder, cumin powder, coriander powder, and garam masala. Sauté for a minute.
- 6Add potatoes and spinach. Cook until potatoes are tender and spinach is wilted.
- 7Garnish with chopped green chilies before serving.
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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