Spinach and Potato Curry (Aloo Palak - Shellfish-Free)

Ingredients

• 1 lb Spinach
• 2 medium Potatoes
• 1 medium Onion
• 1 medium Tomatoes
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/2 tsp Cumin powder
• 2 tbsp Vegetable oil
• 1/4 tsp Garam masala
• 2 tbsp Cilantro

Instructions

1. 1Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
2. 2Add the 1 tbsp of ginger-garlic paste to the pot and sauté for 1 minute until fragrant.
3. 3Add the 1 medium tomatoes, chopped, and cook until they soften, about 3-5 minutes.
4. 4Stir in the 1/2 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp cumin powder. Cook for 5 minutes, stirring occasionally, until the spices are fragrant.
5. 5Add the 2 medium potatoes, diced into 1/2-inch cubes, and the 1 lb of spinach. Stir to combine with the spices. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the spinach has wilted.
6. 6Uncover the pot and stir in the 1/4 tsp garam masala. Mix well.
7. 7Garnish with the 2 tbsp of cilantro. Serve hot.

Related Guides