aloo palak

Ingredients

• Servings: 6
• 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
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.