Aloo Palak (Potato and Spinach Curry)

Aloo Palak is a semi dry curry that goes well with phulkas or any Indian bread. I even like eating it with hot steaming rice with some ghee / clarified butter on top.  This is a very simple dish but makes a great side dish. This is a simple dish that is easy to prepare and is gluten free and vegan too.

INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

• Spinach / Palak : 4 cups (washed and chopped)
• Potato / Aloo : 2 cups (peeled and cubed. Keep the potato cubes in water until ready to use)
• Onion : 1 cup (finely chopped)
• Ginger : 1 tbsp (finely grated)
• Garlic : 1 tbsp (finely grated)
• Lemon juice : 1 tsp
• Turmeric powder / Haldi : 1/2 tsp
• Coriander powder/ Dhania powder : 2 tsp
• Red chilli powder : 1/2 tsp (increase or decrease the quantity as per taste)
• Sugar : 1 tsp
• Salt as per taste
• Oil : 1 tbsp
• Mustard seeds : 1 tsp
• Cumin seeds / Jeera : 1/2 tsp
• Curry Leaves : 6-8
• Dry Red chillies : 2 (broken)

PROCEDURE:

• Heat oil in a deep bottomed pan. When hot, add the mustard seeds, cumin seeds and dry red chillies. When the seeds start to splutter, add the curry leaves.
• Add the chopped onion , ginger and garlic. Saute until the onion slightly changes color. Then, add the potatoes and turmeric powder. Mix well. Cover and cook on low-medium heat until the potatoes are almost cooked.
• Add the chopped spinach and mix well. Add the coriander powder, red chilli powder , salt and sugar. Mix well.
• Cook until spinach is done . Lastly add the lemon juice , mix and turn off the heat.
• Serve hot with rice or rotis or parathas.