Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of India? Our Easy Spinach Potato Curry (Aloo Palak) is not just a recipe—it's a symphony of flavors that promises to revolutionize your home cooking. With just 25 minutes of total preparation and cooking time, you'll create a mouthwatering dish that's both nutritious and incredibly delicious, perfect for busy weeknights or impressing dinner guests.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, diced
- 200g spinach, washed and chopped
- 1 onion, chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh lemon juice for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the two medium potatoes into small cubes. Wash and chop the spinach, ensuring to remove any tough stems. Chop the onion finely and slit the green chilies lengthwise.
- In a large skillet or pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they become fragrant.
- Add the chopped onion to the pan and sauté for about 3-4 minutes, or until the onions turn translucent and slightly golden.
- Next, incorporate the slit green chilies into the pan and stir for another minute, allowing their flavor to infuse into the oil.
- Sprinkle in 1 teaspoon of turmeric powder and mix well, cooking for about 30 seconds to release its aroma.
- Add the diced potatoes to the pan, stirring to coat them with the spices. Season with salt to taste. Cook for about 5 minutes, stirring occasionally, until the potatoes begin to soften.
- Now, add the chopped spinach to the pan. Mix well with the potatoes and spices. Cover the pan with a lid and let it cook for another 5-7 minutes, or until the potatoes are fully cooked and tender.
- Once the potatoes are cooked through, remove the lid and stir the curry gently. Adjust the seasoning if needed.
- Turn off the heat and transfer the curry to a serving dish. Drizzle fresh lemon juice over the top for added flavor.
- Serve the Easy Spinach Potato Curry (Aloo Palak) hot with rice or Indian bread of your choice. Enjoy your meal!
Tips
- • Choose firm, waxy potatoes that hold their shape during cooking for the best texture. • Ensure your spinach is fresh and thoroughly washed to maintain the curry's vibrant green color. • Toast the cumin seeds until they're fragrant but not burnt to release their maximum flavor. • Don't rush the onion sautéing process—golden, translucent onions are key to building a rich base. • Adjust green chilies according to your spice tolerance. • For a creamier version, you can add a splash of cream or yogurt at the end. • Serve immediately for the best taste and texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
