Step 1

Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.

Step 2

Then add hing, chopped garlic and dried red chilies. Break the dried red chilies before adding to the pan for more heat.

Step 3

Cook for 1 minutes until the garlic starts changing color. Then add the chopped onion.Cook the onion for around 3 minutes until soft and translucent.

Step 4

Stir in the chopped potatoes and mix.

Step 5

Add turmeric, coriander, red chili powder, salt along with 3 tablespoons water.

Step 6

Toss to combine until all the potatoes are well coated with the masala.

Step 7

Close the pan with a lid and let potatoes cook for 6 to 7 minutes until almost done on medium heat. Open lid and stir every 2 minutes or so.

Step 8

Start adding the chopped spinach slowly. Stir after each addition until the leaves. wilt. Cook for 3 to 4 minutes after adding all the spinach.

Step 9

Add garam masala and mix. You may skip the garam masala here if you want to keep it super simple.

Step 10

Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.

Step 11

Serve aloo palak with a side of roti.