Dum Aloo Palak

Description:

Dum Aloo Palak is a vibrant, green-hued curry. The potatoes are partially mashed, creating a delightful combination of creamy and chunky textures. The spinach provides a rich, deep green color, contrasting beautifully with the golden-brown onions and the occasional whole potato peeking through. The garnish of fresh cilantro adds pops of bright green and further enhances the visual appeal. The aroma is warm and inviting, with the fragrance of spices mingling with the earthy scent of potatoes and spinach. The dish appears hearty and comforting, promising a flavorful experience.

Ingredients:

• - 1 lb Yukon Gold potatoes, peeled and cubed
• - 1 tbsp vegetable oil
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tsp turmeric powder
• - 1 tsp red chili powder (adjust to taste)
• - 1/2 tsp garam masala
• - 1/4 tsp cumin powder
• - 1/4 tsp coriander powder
• - 10 oz fresh spinach, roughly chopped
• - 1 cup water
• - Salt to taste
• - 2 tbsp heavy cream (optional)
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and saute until golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
2. 2. Add the minced garlic and grated ginger to the pot. Saute for another minute until fragrant. Be careful not to burn the garlic and ginger.
3. 3. Stir in the turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant. This step releases the aroma and flavor of the spices.
4. 4. Add the cubed potatoes to the pot and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally, to lightly brown the potatoes.
5. 5. Add the chopped spinach and 1 cup of water to the pot. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the spinach is wilted. Stir occasionally to prevent sticking.
6. 6. Once the potatoes are tender, carefully mash about half of them against the side of the pot using a potato masher or the back of a spoon. Leave some potatoes whole for texture.
7. 7. Season the Dum Aloo Palak with salt to taste. If using, stir in the heavy cream and cook for another 2-3 minutes to combine. This adds richness and creaminess to the dish.
8. 8. Garnish with freshly chopped cilantro and serve hot with naan or rice.