Potato Spinach Curry (Aloo Palak)

Directions

1. 1
   Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.
2. 2
   Drain the potatoes into a colander and return them to the pot.
3. 3
   Melt the butter in a large skillet over medium heat.
4. 4
   Add the onion and cook it until soft and translucent, about 5 minutes, stirring frequently.
5. 5
   Add the garlic, ginger, serrano pepper, ground cumin, cumin seed, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.
6. 6
   Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.
7. 7
   Add the coconut milk and potatoes to the skillet. Gently stir everything to distribute the potatoes while you bring the coconut milk to a simmer.
8. 8
   Remove the skillet from heat and stir in the lemon juice. Season the curry with salt and pepper to taste.
9. 9
   Divide onto plates and serve.