A wonderful vegetarian curry, which is the perfect side dish to any Indian-themed meal. Potatoes and spinach are cooked together in delicious spices. Enjoy with parathas or with freshly cooked basmatic rice.
If your local supermarket doesn't stock curry leaves or asafoetida powder, you can find them in South Asian/Indian speciality shops.
This DELICIOUS simple dish makes an excellent, hearty fall meal: healthy too! I substituted curry powder in place of curry leaves, and a bit of onion powder for asafoetida powder. Sesame oil may work better for sauteeing the spinach at high enough heat to remove excess water, as peanut oil will smoke a bit. Some may want to increase salt. Wonderful dish. Thanks SUSMITA! - 21 Nov 2009 (Review from Allrecipes US | Canada)
Oh How disapointing I recently returned from Southern India whhere I had Aloo Palak many times, so when I found this recipe I was looking forward to a delicious dinner. No taste at all just tastes like boiled spinach with potatoes I've seen now (sure now) several other recipes for aloo palak that sound so much better which have things like onions and garlic and ginger - 05 Aug 2011 (Review from Allrecipes US | Canada)
This dish is delicious, althought it was very hot for my taste. Fresh curry leaves aren`t available in my area, so I used dry and doubled them. Maybe it was the reason this dish was so hot. Next time I`ll definitely reduce curry leaves and maybe chile peppers. Thank so much for this recipe. - 23 Feb 2010 (Review from Allrecipes US | Canada)