Aloo Palak5 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by SUSMITA
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 115 cal
- 7.3 g
- 11.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This DELICIOUS simple dish makes an excellent, hearty fall meal: healthy too! I substituted curry powder in place of curry leaves, and a bit of onion powder for asafoetida powder. Sesame oil may work ..." See morebetter for sauteeing the spinach at high enough heat to remove excess water, as peanut oil will smoke a bit. Some may want to increase salt. Wonderful dish. Thanks SUSMITA!"
"Oh How disapointing I recently returned from Southern India whhere I had Aloo Palak many times, so when I found this recipe I was looking forward to a delicious dinner. No taste at all just tastes l..." See moreike boiled spinach with potatoes I've seen now (sure now) several other recipes for aloo palak that sound so much better which have things like onions and garlic and ginger"
"This dish is delicious, althought it was very hot for my taste. Fresh curry leaves aren`t available in my area, so I used dry and doubled them. Maybe it was the reason this dish was so hot. Next time ..." See moreI`ll definitely reduce curry leaves and maybe chile peppers. Thank so much for this recipe."
Poori Aloo Koora
Palak Paneer (Indian Spinach and Paneer)
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