Aloo Methi - Potato and Spinach Curry

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    Aloo Methi - Potato and Spinach Curry

    Aloo Methi - Potato and Spinach Curry

    (7)
    40min


    7 people made this

    This potato and spinach curry is one of my favourite dry Indian vegetarian curries. Easy to make, tastes great - makes a perfect vegetarian main or side.

    Ingredients
    Serves: 6 

    • 2 tablespoons peanut oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 2 dried red chillies, cut in half
    • 6 fresh curry leaves
    • 1/2 teaspoon ground turmeric
    • 1 pinch asafoetida powder
    • 2 cups cubed potatoes
    • 1 pinch salt to taste
    • 2 tablespoons water
    • 1 tablespoon peanut oil
    • 6 cups chopped fresh spinach
    • 1 pinch salt to taste
    • 1/2 teaspoon chilli powder (or to taste)
    • 1/2 teaspoon ground cumin

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 2 tablespoons peanut oil in a frypan; fry the cumin seeds, mustard seeds, and red chillies 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 frypan with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
    2. Meanwhile, heat 1 tablespoon peanut oil in a separate frypan; 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 chilli and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.

    Asafoetida Powder

    Asafoetida powder is a spice made of mature fennel and can be found in shops specialising in Indian cooking.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    11

    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!  -  21 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    5

    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  -  05 Aug 2011  (Review from Allrecipes USA and Canada)

    by
    4

    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.  -  23 Feb 2010  (Review from Allrecipes USA and Canada)

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