This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
1medium to large tomatofinely chopped (about 170 grams)
1/4tspred chili powder
¾tspsaltor more to taste
1tspfreshly squeezed lime or lemon juice
Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.
Boil the cubed potato with 1 tsp salt until very tender. Drain and set aside.
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. Lower the heat and add the chopped tomato, spice powders, and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
Raise the heat to medium-high and add the spinach. Stir-fry it until it loses its moisture, about 5 minutes for baby spinach and 10 minutes for bunch spinach. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add a bit of water, cover, and cook on low heat for an additional 3-5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Adjust salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
Serve hot with roti, naan, rice or bread. You can also serve yogurt and chopped red onions on the side, if desired.
*I use the pulse function to chop the onion and tomato as well.