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30-Minute Aloo Palak

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A vibrant and comforting spinach and potato curry that comes together in just 30 minutes.

Ingredients

Scale
  • 1 lb organic spinach (fresh or frozen)
  • 1 large Russet potato (peeled and cubed)
  • 1/4 cup neutral oil (such as grapeseed or avocado)
  • 1 tbsp ghee (or butter) (optional)
  • 1 tsp cumin seeds
  • 1 medium onion (finely chopped)
  • 1–2 green chili peppers (slit in half)
  • 3–4 cloves garlic (crushed)
  • 1/2 inch piece ginger (crushed)
  • 1 medium to large tomato (finely chopped)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4–1/3 tsp turmeric powder
  • 1/4 tsp red chili powder
  • ¾–1 tsp salt (or to taste)
  • 1/4 tsp garam masala (optional)
  • 1 tsp freshly squeezed lime or lemon juice

Instructions

  1. Prep your ingredients: wash and chop the spinach, peel and cube the potato, and finely chop the onion, tomato, garlic, and ginger.
  2. Heat the oil in a large skillet over medium heat. Add the ghee (or butter) if using.
  3. Toast the cumin seeds in the hot oil for about 30 seconds.
  4. Sauté the finely chopped onions until golden brown, then add the garlic and ginger.
  5. Add the green chilies along with the coriander, cumin, turmeric, and red chili powder; mix for about a minute.
  6. Incorporate the chopped tomatoes and salt; cook until tomatoes soften.
  7. Toss in the cubed potatoes and cook for about 8-10 minutes, covered.
  8. Add the spinach and cook until wilted; around 5 minutes.
  9. Final touches include adjusting salt and adding garam masala and lime juice; simmer for another minute.
  10. Serve in bowls and enjoy with basmati rice or naan.

Notes

Garnish with fresh cilantro for added flavor and serve with yogurt on the side.

Nutrition

Keywords: Aloo Palak, Spinach Curry, Vegetarian Indian Recipe, Quick Dinner

Find it online: https://savoryaddict.com/one-pan-30-minute-aloo-palak-spinach-potato-curry/