Prepare the Spinach: Begin by thoroughly washing the spinach leaves 2-3 times to remove any dirt. Pat them dry with a kitchen towel, chop them finely, and set aside.

Cook the Potatoes: Heat mustard oil in a pan on medium-high heat. Once hot, add the diced potatoes and fry them until they are golden and slightly crispy. Stir occasionally to ensure they don’t stick to the pan. Once done, transfer them to a bowl and set aside.

Fry the Spices: In the same pan, add asafoetida (hing) and cumin seeds. Once the seeds splutter, add the chopped onions and sauté until they turn light golden brown. Add the chopped ginger and green chilies and cook for another minute.

Add the Spices and Tomatoes: Lower the heat and add turmeric powder, Kashmiri red chili powder, salt, cumin powder, and dry mango powder. Stir to coat the onions and spices in the oil. Then, add the chopped tomatoes and cook them down for about 2-3 minutes until they soften and release their juices.

Add Soaked Chana dal to add texture to the sabzi.

Add the chopped spinach to the pan, cover with a lid, and cook on low heat for 3-4 minutes, or until the spinach wilts and releases its moisture.

Stir the spinach and add a splash of hot water to achieve your desired consistency. Then, season with coriander powder and garam masala.

Once the spinach is cooked, add the fried potatoes, corriander leaves and mix everything together. Let it cook for another 2-3 minutes to combine the flavors.

Add lemon juice for tanginess and stir everything well and cook for another minute.

Your aloo palak is now ready to be served!