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