-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
160
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:All
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Kick up your meal with this spicy version of the vegan Aloo Palak, featuring a generous amount of green chilies for that extra punch.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 2 green chilies, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 cups spinach, pureed
- 3 potatoes, boiled and cubed
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 cup coconut milk
- Fresh coriander for garnish
Steps:
- Heat oil in a pan and add mustard seeds. Once they pop, add the onion and green chilies, sautéing until the onion turns golden.
- Mix in the garlic and ginger; cook for another minute.
- Stir in the pureed spinach and spices, cooking for a few minutes.
- Add the potatoes and coat them well with the spinach mixture.
- Pour in the coconut milk, bring to a boil, then simmer for 10 minutes.
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