Aloo Palak Curry

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 4 medium-sized potatoes, peeled and diced 4 medium-sized potatoes, peeled and diced
• 500g (1 lb) spinach leaves, washed and chopped 500g (1 lb) spinach leaves, washed and chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for a minute until fragrant.
5. 5.
   Add the ground coriander, turmeric powder, and red chili powder. Mix well.
6. 6.
   Add the diced potatoes and cook for 5 minutes, stirring occasionally.
7. 7.
   Add the pureed tomatoes and cook for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Gradually add the chopped spinach leaves, stirring until they wilt down.
9. 9.
   Cover the pan and simmer for 10-15 minutes, or until the potatoes are tender.
10. 10.
    Season with salt to taste and garnish with fresh cilantro leaves.
11. 11.
    Serve hot with rice or Indian bread.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Spinach — Wash the spinach leaves thoroughly to remove any dirt or grit. Chop them finely for a better texture in the curry.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the curry.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the dish more nutritious, you can add other vegetables like carrots or peas.
• Serve the Aloo Palak Curry with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Aloo Palak Curry pairs well with steamed basmati rice or any Indian bread, such as roti or naan. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Serve the Aloo Palak Curry in a deep bowl, allowing the vibrant green color of the spinach to shine through. Sprinkle some red chili flakes on top for a pop of color and serve with a side of rice or bread.