Aloo Palak

This easy and flavorful aloo palak ki sabzi (potato and spinach curry) is a comforting dish that combines the earthy taste of spinach with the savory flavors of fried potatoes and aromatic spices. The recipe includes mustard oil, cumin, garlic, and a blend of spices like turmeric and Kashmiri red chili powder. A quick and simple preparation, it’s perfect for serving with roti or rice for a satisfying meal that everyone will love!

Prep time: 20-25 minutes

Cooking time: 20-25 minutes

Serves: 4-5 people

Ingredients:

• Spinach | 1 large bunch
• Mustard oil | 3 tbsp
• Potato | 3 medium (diced)
• Red chili | 1 no.
• Asafoetida | 1/4 tsp
• Cumin seeds | 1/2 tsp
• Onion | 2 medium (chopped)
• Garlic | 1 tbsp (chopped)
• Ginger | 1 tsp (chopped)
• Green chili | 2 nos. (chopped)
• Powdered spices:
• Turmeric powder | 1/4 tsp
• Kashmiri red chili powder | 2 tsp
• Coriander powder | 1 tbsp
• Cumin powder | 1/4 tsp
• Dry mango powder | 1/2 tsp
• Hot water | a splash
• Tomato | 2 nos. (chopped)
• Salt | to taste
• Sugar | a pinch
• Hot water | as required
• Lemon juice | 1 tsp
• Garam masala | a pinch
• Fresh coriander | a handful (chopped)

Method:

1. Wash the spinach leaves and pat them dry using a clean kitchen towel or tissue, then chop and transfer to a bowl.
2. Set a kadhai over high flame, add oil, and let it get hot until it starts smoking. Lower the flame and let it cool down slightly.
3. Add the diced potatoes and fry them over medium-high heat until 90% cooked. Stir frequently to check for doneness, using a toothpick to see if it pierces easily. Transfer to a bowl.
4. In the same oil, add red chili, asafoetida, cumin seeds, and onion. Cook until the onions turn light golden brown.
5. Add garlic, ginger, and green chili, and cook until the onions turn completely golden brown.
6. Lower the flame, add all powdered spices along with a splash of hot water, stir well, and cook over high flame until the oil separates.
7. Add tomato, salt, and sugar. Stir and cook over high flame until the tomatoes soften and the oil separates.
8. Once the tomatoes are cooked, add the chopped spinach on top of the masala. Cover the kadhai and cook on low flame for 3-4 minutes until the spinach releases moisture.
9. Remove the lid, stir, and cook until the moisture evaporates. Add hot water to adjust the consistency and cook the spinach slightly further.
10. Add the fried potatoes, lemon juice, stir, and taste to adjust the seasoning.
11. Finally, add garam masala and fresh coriander. Your delicious aloo palak ki sabzi is ready!

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