Description
Aloo Palak, or Spinach and Potato Curry, features soft buttery potatoes combined with spinach, delivering a perfect balance of sweetness and savoriness in this Indian classic.
Ingredients
- 3 medium potatoes, peeled and chopped
- 2 tbsp oil
- 1/4 tsp cumin seeds
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 inch ginger, grated
- 10 oz chopped spinach (fresh or frozen)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- Salt to taste
Instructions
- Boil potatoes in a large pot until tender, about 15 minutes. Drain and set aside.
- Heat oil in a large saucepan over medium-high heat. Add cumin seeds and let sizzle.
- Add onions and cook until soft, about 3 minutes.
- Add garlic and ginger; cook 1 minute, stirring constantly.
- Add coriander, cumin, turmeric, and paprika; stir well.
- Add spinach and cook until wilted, about 2 minutes.
- Season with salt. Add potatoes and stir occasionally for flavors to blend, about 3 minutes.
Notes
- Serve as a main dish or as a side with rice or flatbreads.
- For extra flavor, garnish with fresh cilantro.
- Use fresh spinach for a brighter taste or frozen for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrée, Main Course, Snack
- Method: Stovetop
- Cuisine: Indian