2 to 3mediumpotatoesaround 500 grams, cut into small pieces, around 1/2 inch
1/4teaspoonred chili powder
1/2 - 3/4teaspoonsaltadjust to taste
10ozspinachfinely chopped, around 3 to 4 cups finely chopped spinach
half lemonjuice of
Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a 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 minute until the garlic starts changing color to light brown. Then add the chopped onion.
Add the chopped onions and cook for 3 minutes until soft and translucent.
Stir in the chopped potatoes along with turmeric powder, coriander powder, red chili powder and salt. Stir to combine. Also add 3 tablespoons water and mix until everything is well combined. Remember to chop potatoes small, around 1/2 inch else they will take time to cook.
Close the pan with a lid and let potatoes cook for 7 to 8 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 (optional) and mix. Squeeze in lemon juice and mix. There shouldn’t be any water left at this point. Serve aloo palak with a side of roti.
To make this recipe gluten-free, skip the hing (asafetida) or use a gluten-free asafetida.
If you don't want too much spinach in your aloo palak, you can definitely use less of it
Make sure to chop potatoes into 1/2 inch cubes else they will take a much longer time to cook.