Aloo Palak

• 2 tablespoons peanut oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 dried red chile peppers, cut in half
• 6 fresh curry leaves
• 1/2 teaspoon ground turmeric
• 1 pinch asafoetida powder
• 2 cups cubed potatoes
• salt to taste
• 2 tablespoons water
• 1 tablespoon peanut oil
• 6 cups chopped fresh spinach
• salt to taste
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin

1. Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
2. Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.

peanut oil, cumin seeds, mustard seeds, red chile peppers, curry, ground turmeric, asafoetida powder, potatoes, salt, water, peanut oil, fresh spinach, salt, ground red pepper, ground cumin

Taken from www.allrecipes.com/recipe/210533/aloo-palak/ (may not work)