Aloo Palak (Potato and Spinach Curry with Cumin and Ginger)

Ingredients

• 500 g fresh spinach (palak), thick stems removed, leaves washed well
• 500 g potatoes, peeled and cut into 2.5 cm cubes
• 3 tbsp cooking oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, roughly chopped
• 2 medium tomatoes, finely chopped
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder, or to taste
• 1 tsp salt, or to taste
• 150 ml water
• ½ tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of water to a rolling boil. Add the spinach and push it under the water for 2 minutes, just until it turns bright green and wilts.
2. Drain the spinach and rinse it under cold water so it stays green. Squeeze out most of the water, then blend it with the chopped green chillies into a coarse purée, adding a splash of water only if the blender needs it.
3. Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add the chopped onion and fry, stirring often, for 8 minutes until soft and light golden at the edges.
5. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the tomatoes, turmeric, coriander powder, chilli powder and salt.
6. Cook the masala for 6 minutes, mashing the tomatoes with your spoon, until it turns into a thick paste and the oil begins to separate at the sides.
7. Add the potato cubes and stir to coat them in the masala for 1 minute. Pour in the water, cover, and cook on medium-low heat for 10 minutes, stirring once, until the potatoes are about half cooked.
8. Pour in the spinach purée and stir well. Cover and simmer for 8 to 10 minutes until a knife slides easily into the potatoes and the gravy is thick and glossy. Add a splash of hot water if it looks dry.
9. Stir in the garam masala, crushed fenugreek leaves and lemon juice. Taste for salt, then rest the pan off the heat for 5 minutes before serving.

Tips

• Blanching for only 2 minutes and rinsing in cold water keeps the spinach a fresh green instead of dull olive.
• Cut the potatoes into even cubes so they finish cooking at the same time. Waxy or all-purpose potatoes hold their shape better than very floury ones.
• Do not add the lemon juice until the end, as acid left to simmer will turn the spinach a duller colour.
• For a smoother gravy, blend the spinach fully; for a more rustic texture, pulse it briefly or chop it by hand.