Aloo Palak Potato Spinach Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 medium potatoes, peeled and chopped
02 -
2 tablespoons vegetable oil
03 -
1/4 teaspoon cumin seeds
04 -
1 onion, finely chopped
05 -
4 cloves garlic, minced
06 -
1/2 inch ginger, grated
07 -
285g (10 ounce) bag chopped spinach, fresh or frozen
→ Spices
08 -
2 teaspoons ground coriander
09 -
1 teaspoon ground cumin
10 -
1 teaspoon ground turmeric
11 -
1 teaspoon ground paprika
12 -
Salt to taste
# Instructions:
01 -
Boil potatoes in a large pot of water until tender, about 15 minutes. Drain and set aside.
02 -
Heat oil in a large saucepan on medium-high heat. Add cumin seeds and cook until they begin to sizzle. Add onions and sauté until soft and translucent, about 3 minutes.
03 -
Add garlic and ginger to the pan and cook for another minute, stirring constantly to prevent burning.
04 -
Stir in ground coriander, cumin, turmeric, and paprika to form a fragrant spice base.
05 -
Add spinach to the spiced mixture and cook, stirring frequently until wilted, about 2 minutes.
06 -
Season with salt to taste. Add the boiled potatoes and gently stir to combine. Cook for about 3 minutes, allowing the flavors to meld together.
# Notes:
01 -
This curry pairs well with naan bread or steamed rice.
02 -
For added heat, include a chopped green chili with the onions.