Aloo Palak

Ingredients

• 1 pounds potatoes – peeled and cut into 0.75-inch cubes
• 12 ounces spinach leaves – washed and chopped
• 1 cups onion – finely chopped
• 1 tsp green chili – finely minced
• 2 tsp garlic – finely minced
• 1 tsp ginger – finely grated
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 0.5 tsp turmeric powder
• 1.5 tsp ground coriander
• 0.5 tsp red chili powder
• 1.25 tsp salt
• 0.5 tsp garam masala
• 1 tbsp lemon juice – fresh
• cilantro – chopped (for garnish)

Instructions

1. Place the cubed potatoes in a pot, cover with cold water by 1 inch, and bring to a boil. Simmer until just tender when pierced with a knife, 8–10 minutes; drain well.
2. While the potatoes cook, wash the spinach thoroughly and chop it. Finely chop the onion, mince the green chili and garlic, and grate the ginger.
3. Heat the oil in a wide skillet over medium heat until shimmering. Add the cumin seeds and let them crackle and become fragrant, about 30 seconds.
4. Add the onion and green chili. Sauté, stirring often, until the onion turns light golden, 6–8 minutes.
5. Add the garlic and ginger. Cook until the raw smell fades, 45–60 seconds.
6. Sprinkle in the turmeric powder, ground coriander, red chili powder, and salt. Stir for 30 seconds to bloom the spices.
7. Add the drained potatoes to the skillet. Toss gently to coat in the masala and cook until the edges turn lightly crisp, 4–5 minutes.
8. Add the chopped spinach in batches, stirring after each addition, until wilted. Continue cooking, stirring occasionally, until the spinach is tender and any excess moisture has evaporated and the oil sheen returns, 4–6 minutes.
9. Sprinkle in the garam masala and stir in the lemon juice. Taste and adjust salt or heat as needed.
10. Turn off the heat, rest 1 minute, then sprinkle with cilantro. Serve hot with roti, paratha, or rice.