30-Minute Aloo Palak (Spinach and Potato Curry)

• servings: 3 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 lb organic spinach - fresh or frozen (See Note 1) (thoroughly washed and stems removed)

1 large Russet potato (peeled and cubed)

1/4 cup neutral oil (such as grapeseed or avocado)

1 tbsp ghee (or sub butter) (optional)

1 tsp cumin seeds

1 medium onion (finely chopped)

1-2 green chili peppers (such as Serrano or Thai) (slit in half)

3-4 cloves garlic (crushed)

1/2 inch piece ginger (crushed)

1 medium to large tomato (finely chopped)

1 tsp coriander powder

1/2 tsp cumin powder

1/4-1/3 tsp turmeric powder

1/4 tsp red chili powder

¾-1 tsp salt (or to taste)

1/4 tsp garam masala (optional)

1 tsp freshly squeezed lime or lemon juice

Directions

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.

Boil (See Note 3) the cubed potato with 1 tsp salt until 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. 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.

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.

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.

Serve hot with roti, naan, rice, or bread. You can also serve yogurt and chopped red onions on the side, if desired.

Nutrition

• Calories: 330 kcal
• Total Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Sodium: 716 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 8 g