Aloo Palak

1. Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold, about 5 minutes.
2. Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often.

3. Add ½ cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
4. Add in the chopped spinach. Simmer this covered with a lid on low for 5 minutes, then uncovered until the moisture from the spinach has been cooked out and there isn't any murky-coloured water left. Instead of stirring, swirl the pot as discussed in the recipe post to ensure the potatoes don't break.

5. Stir in the dried fenugreek (kasoori methi) when the curry is finished cooking. The fenugreek doesn't need any cooking.