Aloo Palak
Ingredients
- 2 tablespoons peanut oil ⓘ
- 1 teaspoon cumin seeds ⓘ
- 1 teaspoon mustard seeds ⓘ
- 2 dried red chile peppers, cut in half ⓘ
- 6 fresh curry leaves
- 1/2 teaspoon ground turmeric ⓘ
- 1 pinch asafoetida powder ⓘ
- 2 cups cubed potatoes ⓘ
- salt to taste
- 2 tablespoons water ⓘ
- 1 tablespoon peanut oil
- 6 cups chopped fresh spinach
- salt to taste ⓘ
Instructions
- Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
- Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.
Nutrition & Diet Analysis (per serving)
536
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).