Name: Spinach and Potato Curry (Palak Aloo)

Ingredients:

• 3 tablespoons oil, neutral flavored
• 1 medium onion, finely chopped
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• 2 large potatoes, diced medium chunks
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoons red cayenne pepper powder, optional
• 2 tablespoons dried fenugreek leaves, optional
• 1 teaspoon salt (or salt substitute)
• 3 pounds fresh spinach leaves, chopped
• 1 green chili

Instructions:

• In a large pot, heat the oil on medium heat and brown the onions.
• Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
• Add the potatoes and toss with the oil and onions.
• Add the turmeric powder, ground cumin, ground coriander and red cayenne powder, and mix throughly into the potatoes.
• Allow the potatoes to sauté for about 5 minutes.
• Add enough water to cover the potatoes and let potatoes cook, about 10-15 minutes.
• Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt. The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
• Once the spinach has cooked down and beginning to get tender, uncover and evaporate some of the water.
• Add the green chile and the fenugreek leaves, if using.
• Check for salt and adjust.

Comments: How dry you want the curry is up to you. If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
4/6/2020 - I used three 12-oz bags of frozen spinach, defrosted by 3 minutes in the microwave. I also used 4 medium-sized white potatoes, a 4 1/2-oz can of chopped chiles, and a teaspoon of salt substitute. I did not have any fenugreek leaves. It took longer than 15 minutes before the potatoes were tender, Gail said it needed more salt. It was good served with rice.
6/17/2020 - I used two 16-oz bags of frozen spinach and two medium-large potatoes. I doubled the salt substitute to 2 teaspoons. We had some leftovers, and Gail added cottage cheese to them. That was tasty too.
7/27/2020 - I used about 32 ounces of frozen spinach - thawed by about 10 minutes of microwaving - 3 medium potatoes cut into about 1/4-inch cubes, and a 4 1/2-oz can of chopped chiles. 3/8 teaspoon of red cayenne pepper left it a little spicy. I've re-arranged the ingredients list to match the order in which items are used.
9/08/2020 - I pretty much did the same as in July. I only used 1/4 teaspoon of red cayenne pepper. In the sixth step, I used 1 1/2 cups of water to cover the potatoes. I served it with Portuguese-style Mint Rice.
Before reheating the leftovers on the next day, I added 2 teaspoons of red curry paste. It was still tasty.
11/29/2020 - The base was five yellow potatoes weighing 2 pounds and three 10-oz boxes of frozen spinach. I used two teaspoons of ginger powder instead of one and two teaspoons of salt substitute. I substituted a tablespoon of chili powder for the cayenne pepper, but I meant to use curry powder. I changed the order, adding salt while cooking the potatoes in water and adding the chile with the spinach.
8/7/2021 - I used about a pound of potatoes that was diced but not peeled, a pound or more of leftover mashed potatoes, one large onion, a 4 1/2-oz can of chopped chilis, 3 bags of frozen spinach totalling 40 ounces, and a teaspoon of curry powder in place of the cayenne. I used the large pot.
1/22/2022 - The basis was 3 unpeeled, russet potatoes (about 2 1/2 pounds) and 2 pounds of frozen spinach. I added a cup of cottage cheese. For spices, I used the ones given in the recipe plus 2 teaspoons of Kosher sea salt and 1 teaspoon of curry powder. I used our largest pot, and served it with rice and naan. We had three meals and a little lunch from it.
6/10/2022 - I made a partial recipe: one Russet potato, one lb. of frozen spinach, and roughly scaled amounts for the rest. I made it as a side dish to Chicken Tikka Masala.
11/16/2022 - I used 4 medium yellow potatoes cut into small dices, 3 packages of 10-oz frozen spinach, 1 cup of cottage cheese, 4-oz of chopped green chiles, and 1 1/2 teaspoons of curry powder. I made it in the pressure cooker pot. It fed us for two evenings.
4/27/2023 - I followed the recipe, but with only 26 ounces of frozen spinach. I could not find turmeric, and I omitted the cayenne pepper and fenugreek leaves.
8/2/2023 - I followed the recipe, mostly. I used 2 cloves of garlic, powdered ginger, 4 medium yellow potatoes, and 2 lbs and 10 oz of frozen spinach. I substituted 1 teaspoon of maple syrup for the fenugreek and a can of chopped green chilis for the fresh green chili. I added a cup of cottage cheese. I used the pressure cooker pot for cooking, and the process took about 1 1/4 hours.
1/2/2024 - I used 3 pounds of frozen spinach, 1 onion, 3 medium yellow potatoes, powdered spices, chopped green chilis, and for the fenugreek, 2 teaspoons maple syrup and 2 teaspoons of mustard seeds. I also added a cup of cottage cheese. I omitted the salt and the cayenne pepper. I might omit the fenugreek substitutes in the future.

Source: https://food52.com/recipes/26048-spinach-and-potato-curry-palak-aloo

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