30-Minute Aloo Palak (Spinach and Potato Curry)

450g organic spinach (about 1 bunch), stems removed
1 large (300g) sebago potato, peeled and cubed
60ml preferred cooking oil 
1 tablespoon ghee (or butter), optional
1 teaspoon cumin seeds
1 medium onion, finely chopped
1-2 green chili peppers (such as Serrano), slit in half
3-4 cloves garlic, crushed
1.25cm piece ginger, crushed
1 medium to large tomato (~170g), finely chopped
1 teaspoon coriander powder
½ teaspoon cumin powder
¼-⅓ teaspoon turmeric powder
¼ teaspoon red chili powder
¾-1 teaspoon salt, or to taste
¼ teaspoon garam masala, optional
1 teaspoon freshly squeezed lime or lemon juice

Finely chop the spinach leaves using the pulse function of a food processor. Set aside.

Boil the cubed potato with 1 teaspoon salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle.

Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes.

Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds.

Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry until it loses its moisture, about 10 minutes. Add water as needed to prevent sticking. If it still tastes raw, add 60ml water, cover, and cook on low-medium heat for an additional 5 minutes.

When the spinach is cooked, add the boiled potatoes and stir to coat. Add garam masala and more salt if needed.

Turn off the heat and sprinkle with lime or lemon juice. Serve hot.

www.teaforturmeric.com