Speedy Aloo Palak: Your Go-To 30-Minute Indian Spinach & Potato Curry

👩‍🍳 Instructions

1. 1

   Prepare Potatoes: Dice potatoes and par-boil them in salted water for 5-7 minutes until tender-crisp, or microwave with a splash of water for 4-6 minutes. Drain well and set aside.
2. 2

   Heat Oil & Cumin: In a large pan or Dutch oven, heat vegetable oil over medium-high heat. Add cumin seeds and let them splutter and darken slightly, about 15-20 seconds.
3. 3

   Sauté Aromatics: Add diced onion and cook until translucent and softened, stirring occasionally, about 3-5 minutes.
4. 4

   Add Ginger, Garlic, Chili: Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1 minute until fragrant.
5. 5

   Toast Ground Spices: Add turmeric powder, coriander powder, and red chili powder (if using). Cook for 30 seconds, stirring constantly, to toast the spices and enhance their flavor.
6. 6

   Introduce Tomatoes & Potatoes: Stir in the chopped tomatoes. Cook for 2-3 minutes, pressing them down to break them up, until they soften and the oil begins to separate. Gently fold in the pre-cooked potato cubes, ensuring they are well coated.
7. 7

   Wilt Spinach: Add the fresh spinach to the pan in batches, stirring until it wilts down completely, about 3-5 minutes. Season generously with salt.
8. 8

   Finish & Serve: Stir in the garam masala and cook for one final minute. Taste and adjust seasoning if necessary. Garnish with fresh coriander before serving. Serve hot with rice or flatbread.