Aloo Palak Recipe

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.