Aloo Palak (Potato & spinach curry)

Ingredients

• 500g Potatoes (peeled and cut into bite-sized cubes).
• 240g Spinach leaves (washed)
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp fresh Ginger (grated)
• 2 medium Tomatoes (finely chopped) or ½ tin of chopped tomatoes.
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp mild Chili powder
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 2 tbsp vegetable or coconut oil
• 150ml water.

Method

1. Heat the oil in a large pan or heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the chopped onion to the pan and sauté for 5–6 minutes until golden brown. Stir in the minced garlic and grated ginger, cooking for another minute.
3. Stir in the turmeric, chili powder, and ground coriander. Add the chopped tomatoes along with a pinch of salt. Cook down for 3–4 minutes until the tomatoes soften and the oil begins to separate from the spice paste.
4. Toss in the cubed potatoes, stirring well to coat them in the spice mixture. Pour in the water, pop a lid on the pan, and turn the heat down to low. Simmer for 12–15 minutes, or until the potatoes are completely fork-tender.
5. Stir the spinach into the pot with the potatoes. Let everything simmer gently uncovered for 4-5 minutes so the spinach wilts and the flavours marry together.
6. Stir in the garam masala and add salt to taste. Remove from the heat.