Jharkhand Aloo Palak Potato Spinach Panch Phoran Mustard

Ingredients

• 3 medium potatoes — peeled and cubed 2 cm
• 300g fresh spinach — washed and roughly chopped
• 2 tbsp mustard oil
• 1 tsp panch phoran
• 2 dried red chillies
• 1/4 tsp asafoetida
• 1/4 tsp turmeric
• Salt to taste

Method

1. Heat 2 tbsp mustard oil to smoking. Reduce to medium.
2. Add panch phoran — all five seeds sizzle together.
3. Add dried red chillies and asafoetida.
4. Add potato cubes. Add turmeric. Toss to coat.
5. Cook on medium-low for 8 minutes stirring occasionally until potatoes are almost tender.
6. Add all the spinach. Toss on high heat. Cover immediately.
7. Cook covered on medium 4 minutes. Uncover and toss.
8. Cook uncovered on high heat 3 minutes until spinach is completely wilted and moisture has evaporated.
9. Season with salt. Serve with roti or rice.