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Spinach and Potato Stir Fry - Aloo Palak Sabzi

This Spinach and Potato Stir Fry - Aloo Palak Sabzi is simple but has tons of flavor and best of all, it’s ready in just minutes. This is another one of those side dishes that you can’t get enough of.  
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 3
Course: Side
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 pound baby spinach (454 grams)   (10 cups)
  • 2 small potatoes, yukon gold (324 grams) (1 and 3/4 cups chopped)
  • 3 tbsp oil of choice
  • 1 tsp cumin seeds          (jeera)
  • 1 tsp sesame seeds  (til)
  • 3/4 tsp ground turmeric           (haldi)
  • 1 tsp kashmiri chili powder    (cayenne pepper)
  • 1 tsp ground coriander         (dhaniya powder)
  • 1/2 tsp ground cumin    (jeera powder)
  • 1/2 tsp mango powder      (amchur/amchoor powder)
  • 1 and 1/2 tsp lime juice
  • 1 tsp salt
  • 2 serrano peppers (hari mirch)

Method
 

Prep
  1. Rinse the potatoes well. Cut them into 1.5 to 2 inch cubes.
  2. Rinse and chop the spinach finely. Further, rinse and slit the serrano peppers but keep them intact.
Cook
  1. When you are ready to cook in a very large bottom pot, add oil over medium heat.
  2. Add in the cumin seeds, and sesame seeds.
  3. When the cumin seeds splutter, add in the potatoes and stir well.
  4. Add in ground turmeric and stir. Next low the heat and cover the potatoes. Cook the potatoes for 8 to 9 minutes on low heat or until they are cooked.
  5. Uncover the potatoes and cook them uncovered for 2 to 3 minutes until browned slightly.
  6. Add in the spices (Kashmiri Chili powder, ground coriander, ground cumin, and ground mango powder) mix well.
  7. Slide the spinach right into the pot slowly in batches, mixing the way through. Additionally, cook uncovered until the spinach is wilted on low heat for about 5 to 6 minutes. Finally cover for the last 2 minutes and cook. Turn off the heat and add lime juice.