Aloo Palak – Spicy Potato Spinach Curry

Step 1: Prepare the Base Gravy

Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Then, add 1 tablespoon of ginger garlic paste and sauté until fragrant, about 1 minute. Add 1/2 cup of finely chopped onion along with salt to taste, and sauté until the onions turn golden brown.

Step 2: Add Tomatoes and Spices

Once the onions are golden, add 1/2 cup of chopped tomatoes and 2 green chilies. Sauté until the tomatoes soften, about 3-4 minutes. Now, add 1/4 teaspoon of turmeric powder, 1 tablespoon of chili powder, 2 teaspoons of Kitchen King Masala, and 1/2 teaspoon of sugar. Mix all the spices well with the sautéed ingredients.

Step 3: Incorporate Spinach and Potatoes

Pour in 1/4 cup of water and bring the mixture to a boil. Add 1 cup of fresh spinach (palak) and mix it into the gravy. Next, add 1 cup of boiled and cubed potatoes. Stir everything together gently.

Step 4: Simmer and Serve

Continue to cook the Aloo Palak until the oil separates from the gravy, indicating that the dish is well cooked and the flavors have melded. This should take about 5-7 minutes. Once done, your spicy Aloo Palak is ready to be served hot.

• Ensure onions are properly caramelized for a richer flavor.

• Adjust green chilies and chili powder according to your spice preference.

• Boiling potatoes beforehand significantly reduces cooking time.

• Add a touch of cream or yogurt for a milder, creamier texture.

• Incorporate other vegetables like peas or carrots for added nutrition and flavor.

• Serve with a squeeze of fresh lemon juice at the end for a zesty kick.