• Thoroughly wash the spinach leaves, drain well, and chop the leaves finely. I like to cut the spinach leaves finely, so the leaves can evenly coat the potatoes. Set them aside.
• Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle.
• Then add chili paste, grated ginger, and asafoetida. Mix well and saute for a few seconds.
• Add potato cubes and mix well.
• Add turmeric powder, coriander powder, cumin powder, red chili powder, salt, and sesame seeds. Also, add ¼ cup of water and mix everything well until potatoes are coated well with spices.
• Cover the pan with the lid, and continue cooking the potatoes on medium-low heat.
• Cook the potatoes for about 10-12 minutes or until they are thoroughly cooked but not mushy. Open the lid every two minutes and stir the potato mixture. Add a little more water if you need to.
• Once the potatoes are cooked, add the chopped spinach leaves in batches and keep mixing.
• After adding all the spinach leaves, cook the mixture for 3-4 minutes, stirring often. At this point, all the water should be evaporated.
• Add Garam masala and squeeze some lime juice. Mix well, and turn off the heat.
• Transfer Aloo Palak in a serving bowl and serve hot.

Serving Suggestions

• Serve hot Aloo Palak with Roti or Paratha.
• Or serve it as a side dish with another vegetable curry.
• This recipe is quick and straightforward, so it can easily be made as a side dish with other lentil preparations.
• It makes a delicious Indian wrap. Place the Aloo Palak in the Roti and roll the Roti to make the wrap. Then, pack it for lunchbox for you or your family.
• If you have leftover Aloo Palak, make a sandwich. Stuff the Aloo Palak between the bread slices, toast it and enjoy with ketchup or chutney.