Aloo Palak Curry

Heat sunflower oil in a wok or large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add the chopped onions to the pan. Sauté for 10-15 minutes, stirring occasionally, until they are deep golden brown.

Add the grated ginger and minced garlic to the pan. Cook for 1-2 minutes until fragrant, stirring constantly.

Add the chopped tomatoes, salt, turmeric powder, and chili powder. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened and the mixture is well combined.

Pour in 200ml of water and stir well. Bring to a simmer and cook for about 10 minutes, uncovered, until the sauce thickens slightly.

Add the chopped potatoes to the pan with the curry base. Stir well to coat the potatoes evenly.

Cover the pan and cook on medium-low heat for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally.

Add the washed spinach leaves to the pan. It will seem like a lot, but it will wilt down significantly.

Stir the spinach into the curry and cook for 5-7 minutes, or until it has wilted and is tender.

Stir in 1.5 tablespoons of cream (or coconut cream for a vegan option). Mix well until the curry is creamy.

Stir in 1 teaspoon of garam masala. Cook for another minute.

Taste the curry and add more salt if needed. The flavor should be balanced and warming.

Serve the Aloo Palak curry hot, ideally with freshly made chapati or naan bread.