READY IN 40 mins

Aloo Palak

Read Reviews (5)

"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." — SUSMITA

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Nov 23, 2009

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 better 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!

—Sugaree1485

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Aug 08, 2011

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 like 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

—mrslk

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7 Ratings

Feb 23, 2010

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 I`ll definitely reduce curry leaves and maybe chile peppers. Thank so much for this recipe.

—DiamondGirl amanecer

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Feb 14, 2011

I love this and make it all the time! I leave out the curry leaves because they are difficult to get where I live. I substitute chickpeas for the potatoes sometimes. So delicious...making it for vegetarian friends tonight.

—bulkbins

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May 03, 2010

Very good. Very easy.

—MrsBug

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Nutrition

Calories
115 kcal
6%

Carbohydrates
11.5 g
4%

Cholesterol
0 mg
0%

Fat
7.3 g
11%

Fiber
1.9 g
7%

Protein
2.1 g
4%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aloo Palak

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 115
Calories from Fat: 66

% Daily Value *
Total Fat 7.3g 11 %
** Saturated Fat 1.2g 6 %
** Cholesterol 0mg 0 %
** Sodium 266mg 11 %
** Potassium 346mg 10 %
Total Carbohydrates 11.5g 4 %
** Dietary Fiber 1.9g 7 %
Protein 2.1g 4 %
** Sugars 0.6g
Vitamin A 63 %
Vitamin C 21 %
Calcium 7 %
Iron 16 %
** Thiamin 8 %
Niacin 11 %
** Vitamin B6 12 %
** Magnesium 15 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.