Recipe Aloo Palaak (potatoes and spinach Indian style)

Peel and finely slice the onion. Peel the garlic cloves, remove the germ, and cut them into slices. Peel the ginger and cut it into slices.

Finely slice the chili. Wash the tomato and cut it into cubes. Rinse the spinach leaves, drain them, and remove the stems. Peel the potatoes, wash them, and cut them into large cubes.

In a wok or skillet, pour in 3 tablespoons of coconut oil. When the oil is hot, add the mustard seeds. When they start to pop, add the cumin, asafoetida, onion, ginger, and garlic. Let it cook while stirring for 1 minute over medium heat.

Then add the turmeric, coriander, curry, chili, and tomato. Add a little water to prevent the spices from burning. Add the potatoes and spinach (in three batches). Season with salt and mix.

Cover and cook over low heat for about 20 minutes. Insert the tip of a knife into a piece of potato to check for doneness and extend the cooking time a little if it is insufficient.

To finish, sprinkle with freshly chopped coriander and serve hot with Indian bread. Rice can be added. ENJOY YOUR MEAL!