Aloo Palak Popular Recipes

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Aloo Palak

"This is certainly one of my favourite dry sabjis. If you like Aloo Methi, then you will love this dish, too. Goes first-rate with parathas or with a few simple rice and ghee."

Ingredients :

2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 dried purple chile peppers, cut in half of
6 fresh curry leaves
half teaspoon floor turmeric
1 pinch asafoetida powder
2 cups cubed potatoes
salt to flavor
2 tablespoons water
1 tablespoon peanut oil
6 cups chopped fresh spinach
salt to flavor
half of teaspoon ground pink pepper
1/2 teaspoon floor cumin

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and purple chile peppers in the hot oil until the seeds begin to splutter, 2 to three minutes. Add the curry leaves, turmeric, and asafoetida powder; fry any other 30 seconds. Stir the potatoes into the aggregate to coat; cook dinner till they begin to brown, about five minutes. Season with salt. Sprinkle the water over the potatoes; cowl the skillet with a lid and prepare dinner until the potatoes are cooked, but still firm, approximately 10 mins.
Heat 1 tablespoon peanut oil in a separate skillet; cook dinner the spinach inside the warm oil until wilted. Sprinkle with salt; maintain cooking till all of the extra moisture evaporates, 2 to 3 mins. Stir into the potato combination. Season with the ground purple pepper and cumin; stir. Cook until the spices combine, five to ten minutes. Serve hot.

Notes :

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