Aloo palak recipe | Indian spinach potato stir fry recipe

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Rinse the spinach well in several changes of water, then drain it in a colander.
2. Peel the potatoes and cut them into bite-sized cubes. Optionally keep them in a bowl of water so they don't discolour.
3. Heat 2 tablespoons oil in a pan until hot. Add ¾ teaspoon cumin seeds and let them splutter.
4. Add 2 finely chopped garlic cloves and 1 to 2 chopped green chilies. Fry for a minute, then sprinkle in the asafoetida.
5. Add the chopped or sliced onion and fry until light golden.
6. Drain the potatoes completely, add them to the pan and fry for 3 to 4 minutes.
7. Either stir-fry until the potatoes are fork-tender, or add 3 tablespoons water and cook covered until tender but not mushy.
8. Sprinkle in ⅛ teaspoon turmeric, ¼ teaspoon salt, the optional red chili powder, kasuri methi and optional garam masala. Sauté for a minute or two until the raw chili powder smell goes away. Taste and adjust salt and spice.
9. Add the 4 cups chopped spinach and sauté on medium-high heat for about 3 minutes, until the leaves wilt.
10. When the moisture has evaporated, turn off the heat. Optionally sprinkle 1 teaspoon toasted sesame seeds over the top.
11. Sprinkle with 1 tablespoon lemon juice just before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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