30-Minute Aloo Palak (Spinach and Potato Curry)

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  454g

• Russet potatoes

  Flesh and skin, raw

  100g

• Avocado oil

  ¼ cup or 55g

• Clarified Butter

  Ghee - Trader Joe's

  3 tsp or 15g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  1 medium or 110g

• Red peppers

  Hot chili, raw

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  50g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Turmeric

  Spices, ground

  25g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ¾ dash or 0.3g

• Curry Paste, Garam Masala

  Patak's

  ¹⁄₁₆ tablespoons or 4g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Finely chop the spinach leaves using the pulse function of a food processor (See Note 2). You can do this in advance and store it, covered, in the refrigerator. Set aside.
2. Boil (See Note 3) the cubed potato with 1 tsp salt until tender. Drain and set aside.
3. Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
4. Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. It should no longer have any raw taste.
5. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
6. Serve hot with roti, naan, rice, or bread. You can also serve yogurt and chopped red onions on the side, if desired.
7. Source: www.teaforturmeric.com/easy-spinach-potato-curry-aloo-palak/