Dum Aloo Palak with Coconut Milk Recipe

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Dum Aloo Palak with Coconut Milk recipe

Dum Aloo Palak with Coconut Milk Recipe

Description:

A rich and creamy curry featuring tender potatoes and spinach cooked in a fragrant spice blend and luscious coconut milk. The potatoes are beautifully browned, while the spinach retains a vibrant green hue. The sauce is thick and clings beautifully to the potatoes, with visible flecks of spices and herbs throughout. The overall color is a deep, inviting green-yellow, punctuated by the bright green of the cilantro garnish. The aroma is warm and inviting, a blend of earthy spices and sweet coconut. The dish has a luxurious texture due to the creamy coconut milk and tender potatoes.


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 ground cumin
  • - 1 tsp ground coriander
  • - 1/2 tsp turmeric powder
  • - 1/4 tsp cayenne pepper (optional)
  • - 10 oz fresh spinach, roughly chopped
  • - 1 can (13.5 oz) full-fat coconut milk
  • - 1/2 cup water
  • - Salt to taste
  • - 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 sauté for 5-7 minutes, until softened and lightly golden.
  2. 2. Add the minced garlic and grated ginger to the pot and sauté for another minute, until fragrant.
  3. 3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
  4. 4. Add the cubed potatoes to the pot and stir to coat them evenly with the spice mixture. Pour in 1/2 cup of water, bring to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.
  5. 5. Add the chopped spinach to the pot and stir well to combine. Cook for 2-3 minutes, until the spinach wilts.
  6. 6. Pour in the full-fat coconut milk and stir gently. Season with salt to taste.
  7. 7. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
  8. 8. Garnish with fresh cilantro and serve hot with naan bread or rice.

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