Aloo Palak recipe

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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
½ 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
½ teaspoon ground red pepper
½ teaspoon ground cumin

Nutrition Info

115.2 calories
carbohydrate: 11.5 g
cholesterol: : -
fat: 7.3 g
fiber: 1.9 g
protein: 2.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 137.1 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This is one of my favorite dry sabjis. If you like Aloo Methi, then you'll love this dish, too. Goes great with parathas or with some plain rice and ghee.

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