Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons oil (10 ml, I used avocado oil)
  • 1/2 teaspoon cumin seeds
  • pinch hing (also known as asafoetida)
  • 5-6 large garlic cloves (chopped)
  • 3 dried red chilies (broken)
  • 1 small red onion (60 grams, chopped)
  • 2 medium potatoes (around 500 grams, cut into small pieces, around 1/2 inch)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chili powder
  • 1/2 + 1/8 teaspoon salt (or to taste)
  • 3 tablespoons water (as needed)
  • 8-10 oz spinach (finely chopped, around 3 to 4 cups finely chopped spinach)
  • 1/4 teaspoon garam masala
  • half lemon (juice of)

Instruction

  • Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
  • Then add hing, chopped garlic and dried red chilies. Break the dried red chilies before adding to the pan for more heat.
  • Cook for 1 minutes until the garlic starts changing color. Then add the chopped onion.Cook the onion for around 3 minutes until soft and translucent.
  • Stir in the chopped potatoes and mix.
  • Add turmeric, coriander, red chili powder, salt along with 3 tablespoons water.
  • Toss to combine until all the potatoes are well coated with the masala.
  • Close the pan with a lid and let potatoes cook for 6 to 7 minutes until almost done on medium heat. Open lid and stir every 2 minutes or so.
  • Start adding the chopped spinach slowly. Stir after each addition until the leaves wilt. Cook for 3 to 4 minutes after adding all the spinach.
  • Add garam masala and mix. You may skip the garam masala here if you want to keep it super simple.
  • Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.
  • Serve aloo palak with a side of roti.