Palak Aaloo [Indian Style Spinach-Potato Stir fry]

I sometimes feel I am a distant cousin of Popeye the Sailor! I start craving for spinach every now and then like him to get energy boosts.Its so very strange:)

Spinach was never my favourite vegetable as a child but over the years I have really developed an appetite for it.My mom always says that as you grow old your taste buds mature too so always keep tasting!Probably this is one of the reasons that now I enjoy this green leafy vegetable so much.Another reason could be the availability in ready -to- use forms in the american grocery stores. Just tear the pouch apart , chop and throw into the wok.I have not become lazy enough to start using the pre cut variety as yet

I remember all those winter afternoons from my childhood when my grandmother would lay out the charpai in the sunniest corner of the house and sit post lunch with a big bunches of mustard greens and spinach to be cleaned, washed and then chopped for preparing sarson ka saag for dinner.The charpai kept on moving as the sun light receded and she religiously  separated all the fresh leaves from the bad ones ,put them into a pile and chopped those.At the end of all that her hands would smell of chlorophyll for at least two hours.Looking at her I always admired her patience!!

Now for the recipe.Well, this is a simple stir fry which has no fixed measurements.You can add or lessen the ingredients as per your requirements.

Whats needed:

• 1 bunch of Spinach, cleaned and finely chopped
• 2 medium russet potatoes
• 2 cloves of garlic , finely chopped
• Pinch of asafoetida [hing]
• 2 whole dried red chillies
• 2 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tbsp oil [preferably mustard oil]
• Salt to taste

How I did it:

• Heat the oil in the utensil that you are using on high till you see slight ripples forming on the surface and it starts slightly smoking.
• Add the chopped garlic and cook for about 1 minute on medium heat till you smell the garlic.Do not brown the garlic.
• Next add the asafoetida and the whole dry chillies till you hear the crackling sound of the chillies.
• Then add the turmeric powder , red chili powder and cook for about 30 seconds.
• Finally ,add the cubed potatoes and chopped spinach and reduce the heat to low.Cover with lid and let cook till potatoes are done and the spinach has wilted.
• Next , saute on high heat saute till oil begins to separate.About 2 minutes
• Serve with rice and arhar dal or with parathas[indian flatbread].

Tip:Though turmeric does not enhance the overall taste of the dish but it is                        advisable while cooking any greens to combat any allergy possibilities/infections from the green leafy vegetables especially during rainy season.

Enjoy!

Sending this as a guest post to Lisa’s Indian Dinner Party!