Spinach and Potato Curry (Palak Aloo)
Try this Simple Vegetarian Recipe and Relish the Ultimate Indian Comfort Food
“What to cook tonight for dinner” is one of the perennial questions that bother almost everyone. The real challenge while preparing a dinner menu is to make sure the dish is delicious, wholesome and also light on stomach.
If you are out of ideas for comfort food and wondering what to cook for dinner tonight, this easy-to-prepare and quick vegetarian recipe will surely solve all your problems.
Palak Aloo or Spinach Potato is a scrumptious green curry made from spinach and assorted Indian spices. Full of nutrients, this curry can be enjoyed with any Indian bread or with rice.
- Cooking oil – 2 tbsp
- Cumin seed – 1 tsp
- Mustard seeds – 1 tsp
- Dried red chilli pepper – 2 No.
- Fresh curry leaves – 6 No.
- Asafoetida – A Pinch
- Cubed potatoes – 2 cups
- Salt to taste
- Water as required
- Chopped fresh spinach – 6 cups
- Ground red pepper – ½ tsp
- Ground cumin powder – ½ tsp
Heat cooking oil in a skillet. Add mustard seeds and let it crackle. Then add cumin seeds and dried red chilli pepper and let the seeds splutter.
Now add curry leaves, asafoetida, and turmeric powder. Fry it for another 30 seconds. Now add cubed potatoes and stir it well so the spices are coated well.
Cook it for another 5 minutes, until they turn brown. Sprinkle little water over the potatoes and cover the skillet with a lid. Let the potatoes cook for around 10 minutes. Don’t overcook the potatoes.
Take a separate skillet and heat 1 tbsp oil. Add chopped spinach and cook it until they are wilted. Season some salt and cook until the excess water content evaporates. Add the potato mixture in spinach. Add ground red pepper and cumin powder and cook until the spices are properly mixed and cook for 5-7 minutes.
Transfer the curry in the serving bowl and serve hot with Indian bread or rice.