Aloo Palak Indian curry vegetarian vegan non-dairy potato spinach Indian spinach and potato curry. 0:10 0:45 3 medium potatoes 3 vegetable oil 1 large onion chopped 4 garlic cloves chopped 1 one-inch piece of ginger peeled and sliced 1 spinach frozen or fresh 1/2 cardamom 1/2 turmeric 1 cumin 1/2 cayenne pepper 3/4 salt Boil potatoes until they are almost done. Prepare the other ingredients while the potatoes are cooking. Heat 1 tbsp oil in a pan over medium heat. Add the ginger, garlic, and onion and fry until the onions have softened. Add the spinach and cover the pan. Cook until the spinach is tender. Puree the spinach, onion, garlic, and ginger in a food processor. Set aside. When potatoes are ready, wait until they cool a bit and chop them into medium sized chunks. Mix together the cardamom, turmeric, cayenne pepper, salt, and cumin, along with a small amount of water to make a paste. Heat the remaining 2 tbsp of oil in a pan over medium heat. Add the potato chunks. Add the spice paste to the potatoes and stir to coat evenly. Fry, stirring occasionally, until the potatoes are fully cooked. Add the spinach puree to the pan and reduce the heat to low. Cover and simmer the mixture for 15 to 20 minutes, stirring occasionally. Serve hot over rice or bread. 4