An easy, simple and healthy vegetarian dish. It can be served as a side or a meal paired with rice or masala thosai (masala dosa).
I have simplified the cooking method by frying the mustard seeds, spices with the onions together instead of the conventional style of frying these items separately.
Aloo Palak (Spinach & Potato)
Ingredients:
2 cups of tightly packed spinach leaves
1 cup potato, diced
1 small red onion
1/2 teaspoon mustard seeds
1 teaspoon vegetable stock
dash of white pepper
1/4 teaspoon paprika powder
1/4 teaspoon tumeric powder
1/4 teaspoon cumin powder
Method:
- Wash & drain spinach leaves.
- Peel & cut potatoes into cubes, about 1-2cm sized
- Halve & slice onion as thinly as possible
- Heat saucepan or wok. Add about 1 teaspoon of cooking oil when the pan is hot.
- Add the onion, mustard seeds, paprika & tumeric into the pan. Stir fry till onion is translucent.
- Add the potatoes & spinach. Fry till the spinach has started to wilt.
- Add some water, about 1/4 cup.
- Add the vegetable stock & pepper.
- Bring to a quick boil before turning the heat to simmer.
- Cook till potatoes are cooked. Add more water if necessary
- Serve as a side or with thosai/dosa
Hint: to check when the saucepan or wok is hot, just place hand about 30cm/12″ above the pan/wok. If you can feel the heat, the pan/wok is heated just right to add the cooking oil.
SIMPLY LIVING - One step at a time 
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