Aloo Palak Jhoal (Potato Spinach Soup)

Aloo Jhoal is a soupy potato curry dish served in the villages of Rajasthan.

Ingredients

1. Canola oil: 2 Tablespoons

2. Finely Chopped onions: 1 Cup

3. Salt: ½ teaspoon
4. Cayenne pepper: ¼ teaspoon
5. Curry powder: 1 Tablespoon

Substitution

Turmeric Powder: ¼ teaspoon

Fenugreek Seed Powder: ¼ teaspoon
Cumin Powder: 1¼ teaspoons

Coriander Powder: 1¼ teaspoons

6. Peeled, diced Potatoes ¾" cubes: 2 Cups
7. Water: 4 Cups
8. Fresh Spinach Chopped: ¾ Cup

9. Yogurt: ½ cup
10. Amchoor (Mango powder): ¼ teaspoon
Cooking Time: Half hour
Servings:  6 to 8

Method

1. Heat oil in a heavy bottom pan

2. Add Onions, Salt, and cayenne. Sauté till onions start to turn brown, 5 minutes

3. Add curry powder. Fry about 2 minutes

3. Add potatoes and water. Let it come to a boil. Turn down heat. Simmer covered on low to medium heat.

The potatoes will start to crumble.

4 Add chopped spinach. Bring it to a boil. Let it simmer for 5 minutes at medium heat. You don't want to over cook spinach

5. Whip yogurt with a fork. Stir in yogurt and Amchoor. Simmer another 2 minute.