Aloo Palak

Aloo Palak

6
SUSMITA 150

"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."
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Ingredients

40 m servings 115 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ta...

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...

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 ta...

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...

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...

Very good. Very easy.

This was pretty good, but I agree with another reviewer that it could use some ginger and/or onions. I did add a little garam masala toward the end of cooking, but it still seemed to be just "mi...