Aloo Palak is a classic North Indian dish combining tender potato cubes with fresh spinach cooked in butter, cumin, and green chillies. Quick to make and full of flavour, it’s a healthy, comforting choice for lunch that works best with rice or Indian breads.
Ingredients
UNITSIngredients
2 large bunchesSpinach, washed and chopped
3 largePotatoes, cut into 1-inch cubes
1 tablespoonButter
1 large pinchAsafoetida
1 teaspoonCumin seeds
2Green chillies, chopped
to tasteSalt
Follow
Directions
Description - Step 1
Heat Butter & Spices
Melt butter in a large pan on medium heat. Add asafoetida and cumin seeds. Stir for 30 seconds until the cumin seeds begin to change colour and release their aroma.
Description - Step 2
Add Chillies
Add chopped green chillies to the pan. Stir-fry for a minute to lightly roast them and infuse the butter with a mild heat.
Description - Step 3
Cook Spinach & Potatoes
Add chopped spinach, potato cubes, and salt. Stir gently to combine. Cover the pan with a lid and cook over moderate heat for about 10 minutes, stirring occasionally to prevent sticking. Cook until potatoes are tender and spinach is wilted.
Description - Step 4
Serve Hot
Remove from heat and transfer the curry to a serving bowl. Ensure the potatoes are soft but still hold their shape. Serve immediately for the best taste.