Aloo Palak

Ingredients

• 1 pinch asafoetida powder 
• 1 teaspoon cumin seeds 
• 6  curry leaves fresh
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 0.5 teaspoon ground turmeric 
• 1 teaspoon mustard seeds 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 2 cups potatoes cubed
• 2  chile peppers dried red cut in half
• 6 servings salt to taste
• 6 cups pkt spinach fresh chopped
• 2 tablespoons water 

Equipment

• frying pan

Directions

1. Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes.
2. 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.
3. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
4. Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted.
5. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes.
6. Serve hot.